Fruity Chicken Salad
Macadamia nuts provide so-called monounsaturated fatty acids, which protect the heart and blood vessels. Carrots and spring onions bring plenty of beta-carotene onto the plate; the chicken filet scores with protein.
If you ever want to enjoy your salad without meat: Instead of chicken breast fillet, just use seasoned tofu.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 9 ozs Chicken breasts
- salt
- peppers
- 5 Tbsps olive oil
- 1 oz unsalted Macadamia Nuts
- 1 bunch scallions
- 1 large carrot
- 6 ozs seedless Grape (green or red)
- 1 Tbsp Madras curry powder
- 1 lemon
- 3 Romaine lettuce
- 2 Tbsps Mango chutney (50 grams)
Preparation steps
Rinse and pat dry the chicken breast fillet. Season with salt and pepper.
Heat 1/3 of the oil in a pan and fry the fillets on each side for 3-4 minutes. Pour in enough water to cover the bottom of the pan. Cover and cook for another 4-5 minutes over medium heat. Add more water if needed.
Remove chicken fillet, let cool and cut into cubes.
Chop the macadamia nuts coarsely and roast until light brown in a frying pan over medium heat. Remove and let cool.
Trim, rinse and cut the scallions into very thin rings. Trim carrot, peel and cut or slice into very thin strips.
Rinse grapes, pat dry, and cut in half.
Add 1/2 tablespoon of oil to a pan and heat. Toast the curry powder very briefly. Remove from heat and add the rest of the oil. Squeeze the lemon and measure 2 tablespoons of juice.
Purée the lemon juice, salt, pepper and mango chutney with an immersion blender. Stir in the curry oil. Mix chicken fillet, nuts, scallions, carrot and grapes with half of the sauce and let stand for 15 minutes.
Trim the lettuce, rinse and drain well in a colander. Cut into wedges and arrange on plates. Drizzle remaining sauce over the lettuce and serve with the chicken mixture on top.