Fruity Chicken Rice Salad

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Fruity Chicken Rice Salad
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
728
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie728 cal.(35 %)
Protein42 g(43 %)
Fat22 g(19 %)
Carbohydrates86 g(57 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K24.2 μg(40 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin25.8 mg(215 %)
Vitamin B₆1.3 mg(93 %)
Folate65 μg(22 %)
Pantothenic acid2.6 mg(43 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C112 mg(118 %)
Potassium1,266 mg(32 %)
Calcium131 mg(13 %)
Magnesium121 mg(40 %)
Iron3.7 mg(25 %)
Iodine4 μg(2 %)
Zinc2.8 mg(35 %)
Saturated fatty acids3 g
Uric acid402 mg
Cholesterol93 mg
Complete sugar47 g

Ingredients

for
4
Ingredients
2 onions
600 grams Chicken breasts
salt
freshly ground peppers
4 Tbsps olive oil
1 Pineapple
2 Oranges
1 stalk Celery
200 grams Long grain rice
80 milliliters Orange juice
4 Tbsps vegetable oil
2 Tbsps lemon juice
1 pomegranate (only the seeds)
2 Tbsps chopped parsley
Romaine lettuce

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.