Fruity Chicken Rice Salad

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Fruity Chicken Rice Salad
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
795
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie795 kcal(38 %)
Protein52 g(53 %)
Fat35.15 g(30 %)
Carbohydrates73.2 g(49 %)
Sugar added0 g(0 %)
Roughage9.92 g(33 %)
Vitamin A57.31 mg(7,164 %)
Vitamin D0.15 μg(1 %)
Vitamin E3.18 mg(27 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.38 mg(35 %)
Niacin33.39 mg(278 %)
Vitamin B₆1.42 mg(101 %)
Folate122.21 μg(41 %)
Pantothenic acid2.71 mg(45 %)
Biotin4.57 μg(10 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C168.14 mg(177 %)
Potassium1,148.72 mg(29 %)
Calcium112.67 mg(11 %)
Magnesium116.96 mg(39 %)
Iron3.09 mg(21 %)
Iodine1.92 μg(1 %)
Zinc2.59 mg(32 %)
Saturated fatty acids5.66 g
Cholesterol127.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
600 grams
freshly ground Pepper
4 tablespoons
1
2
1 stalk
200 grams
80 milliliters
4 tablespoons
2 tablespoons
1
Pomegranate (only the seeds)
2 tablespoons
chopped Parsley

Preparation steps

1.

Peel the onions, cube small and sweat until translucent in 2 tablespoons olive oil; set aside.

2.

Season chicken with salt and pepper, cut into bite-size pieces and cook in 2 tablespoons olive oil while stirring about 6 - 8 minutes. Remove from heat and set aside.

3.

Peel pineapple thoroughly, quarter lengthwise, cut out the stalk and cut each quarter in half lengthwise again. Cut everything crosswise into 2 cm (approximately 1 inch) pieces.

4.

Peel oranges with a sharp knife, carefully removing all white skins and cutting out fillets along the walls.

5.

Trim celery, rinse and cut into fine strips.

6.

Boil rice with approximately twice the amount of lightly salted water, cover and let swell 20 - 25 minutes over a very low heat. Spread out rice and allow to cool.

7.

Mix orange and lemon juice, season with salt and pepper and whisk in the oil. Stir in the parsley and mix with the prepared salad ingredients.

8.

Line a salad bowl with lettuce leaves and distribute salad and chicken on top. Serve garnished with pomegranate seeds.