Curry Chicken Salad

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Curry Chicken Salad
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
285
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie285 cal.(14 %)
Protein29 g(30 %)
Fat8 g(7 %)
Carbohydrates22 g(15 %)
Sugar added1 g(4 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6.7 mg(56 %)
Vitamin K38.4 μg(64 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin17.5 mg(146 %)
Vitamin B₆0.9 mg(64 %)
Folate101 μg(34 %)
Pantothenic acid1.4 mg(23 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C106 mg(112 %)
Potassium748 mg(19 %)
Calcium123 mg(12 %)
Magnesium74 mg(25 %)
Iron2.9 mg(19 %)
Iodine7 μg(4 %)
Zinc2 mg(25 %)
Saturated fatty acids1.9 g
Uric acid250 mg
Cholesterol66 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
½ head Lollo rossa
½ Lettuce
1 ripe Mango
100 grams chickpeas (canned)
1 red Bell pepper
150 grams Natural yogurt
2 Tbsps lemon juice
2 Tbsps vegetable oil
1 tsp liquid honey
salt
peppers
Cumin (ground)
400 grams Chicken breasts
Curry powder
How healthy are the main ingredients?
Chicken breastchickpeashoneyMangosaltCumin

Preparation steps

1.

Rinse lettuce, shake dry, trim and tear into bite-size pieces. Peel mango, cut fruit from center and cut into wedges. Drain chickpeas. Rinse bell peppers, trim, quarter and cut into very thin strips.

2.

Mix yogurt in a bowl with lemon juice, 1 tablespoon oil and honey and season with salt, pepper and some cumin.

3.

Rinse chicken, pat dry and sprinkle with curry powder. Heat remaining oil in a skillet over medium heat and fry chicken on each side for about 3 minutes. Season with salt and pepper. Remove meat from the pan and cut into slices. Briefly saute chickpeas in the skillet. Mix all prepared vegetables together in a bowl to create a salad, drizzle with dressing and serve topped with chicken. If desired, you can sprinkle chicken with more curry powder.

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