Fruity Chicken Rice Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 47 g |
Ingredients
- 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
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.
