Fruity Chicken Salad

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Fruity Chicken Salad
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
750
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie750 cal.(36 %)
Protein35.61 g(36 %)
Fat44.26 g(38 %)
Carbohydrates53.45 g(36 %)
Sugar added0 g(0 %)
Roughage10.62 g(35 %)
Vitamin A461.46 mg(57,683 %)
Vitamin D0.16 μg(1 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.23 mg(21 %)
Niacin19.17 mg(160 %)
Vitamin B₆0.69 mg(49 %)
Folate160.74 μg(54 %)
Pantothenic acid1.72 mg(29 %)
Biotin0.03 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C247.23 mg(260 %)
Potassium1,026.5 mg(26 %)
Calcium229.45 mg(23 %)
Magnesium111.26 mg(37 %)
Iron3.44 mg(23 %)
Zinc1.28 mg(16 %)
Saturated fatty acids10.3 g
Cholesterol119.29 mg

Ingredients

for
4
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
How healthy are the main ingredients?
CeleryMayonnaiseSour creamChicken breastPapayaCurry

Preparation steps

1.

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.

2.

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.

3.

For the dressing, mix mayonnaise with sour cream and mango chutney. Stir in chicken broth, curry and salt and pepper to taste.

4.

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.

5.

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.