Fruity Endive Salad with Chicken Breast and Cashews
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 100 grams Yogurt (0.1% fat)
- 50 grams Mayonnaise
- 1 Tbsp Vinegar
- salt
- cayenne pepper
- sweet ground paprika
- Curry powder
- 60 grams Cashews
- 3 Endive
- 2 Mandarin orange
- 2 Chicken breasts (about 120 grams)
- 2 Tbsps Pastry flour
- 2 Tbsps Canola oil
Preparation steps
For the dressing, mix the yogurt with the mayonnaise and vinegar until smooth. Mix in the paprika and ground curry top taste and season with salt and cayenne pepper. Let chill in the refrigerator.
Toast the cashews in a dry pan until light yellow. Rinse and peel the endives, keep some whole leaves for garnish aside, and cut the rest into 1 cm (approximately ½ inch) thick slices. Peel the mandarin oranges with a sharp knife, detach the fillets between the skins, and mix with the chicory.
Rinse the chicken breasts and pat dry. Season with salt and cayenne pepper, rub with a little paprika and ground curry, and coat with flour. Heat canola oil in a pan and fry the chicken breasts in it for about 2 minutes per side until crispy. Remove the pan from heat, let the fried chicken breasts rest briefly and cut into slices.
Place the endive slices with the mandarin orange fillets, cahsews and the chicken slices on a plate, and garnish with the whole endive leaves. Serve the salad drizzled with the dressing.
