Fruity Chicken Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 35.61 g | (36 %) | ||
| Fat | 44.26 g | (38 %) | ||
| Carbohydrates | 53.45 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.62 g | (35 %) |
| Vitamin A | 461.46 mg | (57,683 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 2.78 mg | (23 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 19.17 mg | (160 %) | ||
| Vitamin B₆ | 0.69 mg | (49 %) | ||
| Folate | 160.74 μg | (54 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Biotin | 0.03 μg | (0 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 247.23 mg | (260 %) | ||
| Potassium | 1,026.5 mg | (26 %) | ||
| Calcium | 229.45 mg | (23 %) | ||
| Magnesium | 111.26 mg | (37 %) | ||
| Iron | 3.44 mg | (23 %) | ||
| Zinc | 1.28 mg | (16 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Cholesterol | 119.29 mg |
Ingredients
- For the salad
- 1 l Chicken broth
- 4 Chicken breasts
- 1 bay leaf
- 2 Papaya
- 1 can hearts of palm (about 220 grams)
- 3 stalks Celery
- 40 grams Almond slivers
- For the dressing
- 150 grams Mayonnaise
- 150 grams Sour cream
- 1 Tbsp Mango chutney
- 2 Tbsps Chicken broth
- ½ tsp Curry
- salt
- White pepper
Preparation steps
For the salad, bring chicken broth to a boil in a wide saucepan. Add the chicken breasts and the bay leaf. Cover and simmer chicken breast over low heat until done, about 25 minutes, then allow to cool in the broth. Remove from broth and place in the refrigerator until needed.
Meanwhile, peel the papaya, cut in half lengthwise and remove the seeds with a spoon. Cut papaya halves lengthwise into strips. Dice the strips. Drain the hearts of palm and cut into 1 cm (approximately 1/2-inch) wide strips. Rinse celery and remove strings. Cut the stalks lengthwise and cut crosswise into thin slices.
For the dressing, mix mayonnaise with sour cream and mango chutney. Stir in chicken broth, curry and salt and pepper to taste.
Skin the chicken breasts and remove the bones. Cut the meat into cubes and add to the prepared ingredients in a bowl. Mix with the dressing. Cover and let marinate in the refrigerator for 2 hours.
Take out of refrigerateor 15 minutes before serving. Toast the almonds in a dry non-stick pan until golden brown. Sprinkle the salad with almonds and serve.
