Endive and Chicken Salad with Prawns and Tomatoes
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 17 mg | (142 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,478 mg | (37 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 614 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 6 King prawn (ready to cook, peeled)
- 2 Chicken breasts (grilled, cooked)
- 2 large Endive
- 3 Tbsps scallions
- 3 Tbsps vegetable oil
- 3 Tomatoes
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- salt
- peppers
Preparation steps
1.
Sauté king prawns in 1 tablespoon oil on all sides for 2-3 minutes. Cut into pieces. Skin chicken breasts and tear the meat into small pieces. Rinse endive and separate into individual leaves. Rinse the tomatoes, cut in half, remove the stems and cut into cubes.
2.
Mix chives, remaining oil, vinegar and lemon juice together into a dressing and fold into the chicken. Add shrimp pieces, stir carefully and refrigerate covered for about 1 hour to marinate.
3.
Mix in endive leaves, season to taste with salt and pepper and serve.
