Fruit and Chicken Salad with Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Cut chicken into bite-sized pieces. Halve lemon and squeeze out juice. Rinse and dry orange. Grate orange zest. Carefully peel orange so as to remove all pith. Halve and cut orange flesh into 3-4 mm (approximately 0.1 inch) thick slices. Peel and pit avocado, cut into slices. Peel and slice onion.
Combine chicken, orange slices, onion and avocado. Mix olive oil, vinegar, lemon juice, orange zest, and honey to make a dressing. Season with salt and pepper. Drizzle salad with dressing, garnish with colorful pepper and dill tips. Serve.
Put all ingredients in a bowl. From the vinegar, the remaining lemon juice, the orange abrasion, honey, salt and pepper stir a dressing and last unterquirlen olive oil. The salad marinate so, on ground with colored pepper, garnish with dill and serve immediately.
