Frisee, Mango and Avocado Salad with Grilled Chicken
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 1 ripe Mango
- 1 ripe Avocado
- 2 Tbsps lemon juice
- 2 Chicken breasts
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 150 grams Frisée
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- Lemon balm (for garnish)
Preparation steps
1.
Peel mango and slice fruit around pit. Cut into cubes.
2.
Halve avocado, remove pit and scoop out flesh. Cut into cubes and mix with lemon juice.
3.
Rinse frisee and spin dry. Tear into smaller pieces if desired.
4.
Brush chicken with oil and season with salt and pepper. In a grill pan over medium heat, cook chicken, about 5 minutes per side.
5.
In a bowl, whisk together vinegar with salt and pepper to taste. Whisk in oil. Toss dressing with frisee, mango and avocado. Divide among plates. Cut chicken crosswise into strips and arrange on the salad. Garnish with lemon balm. Serve with pita chips, if desired.
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