Fruity Chicken Rice Salad
(Percentage of daily recommendation)
|Calorie||795 kcal||(38 %)|
|Protein||52 g||(53 %)|
|Fat||35.15 g||(30 %)|
|Carbohydrates||73.2 g||(49 %)|
|Sugar added||0 g||(0 %)|
|Roughage||9.92 g||(33 %)|
|Vitamin A||57.31 mg||(7,164 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||3.18 mg||(27 %)|
|Vitamin B₁||0.52 mg||(52 %)|
|Vitamin B₂||0.38 mg||(35 %)|
|Niacin||33.39 mg||(278 %)|
|Vitamin B₆||1.42 mg||(101 %)|
|Folate||122.21 μg||(41 %)|
|Pantothenic acid||2.71 mg||(45 %)|
|Biotin||4.57 μg||(10 %)|
|Vitamin B₁₂||0.51 μg||(17 %)|
|Vitamin C||168.14 mg||(177 %)|
|Potassium||1,148.72 mg||(29 %)|
|Calcium||112.67 mg||(11 %)|
|Magnesium||116.96 mg||(39 %)|
|Iron||3.09 mg||(21 %)|
|Iodine||1.92 μg||(1 %)|
|Zinc||2.59 mg||(32 %)|
|Saturated fatty acids||5.66 g|
Peel the onions, cube small and sweat until translucent in 2 tablespoons olive oil; set aside.
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.
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.
Peel oranges with a sharp knife, carefully removing all white skins and cutting out fillets along the walls.
Trim celery, rinse and cut into fine strips.
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.
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.
Line a salad bowl with lettuce leaves and distribute salad and chicken on top. Serve garnished with pomegranate seeds.