Garden Salad with Chicken and Yogurt Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 85.7 μg | (143 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Chicken breasts about 140 grams (approximately 5 ounces)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 80 grams butter
- 20 grams ground almonds
- 20 grams chopped, peeled almonds
- 1 tsp chopped thyme
- 40 grams breadcrumbs
- ½ tsp lemon zest
- 2 carrots
- ½ Cucumber
- 5 Radish
- 1 Lettuce
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp finely chopped Fresh herbs (such as dill or parsley)
- 1 tsp lemon juice
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the chicken, pat dry, sprinkle with salt and pepper, and fry on all sides, for about 2 minutes in a pan with 2 tablespoons of oil. Then set aside. Melt the butter in the frying pan and stir in the almonds, thyme and the breadcrumbs. Season with salt and pepper and stir in the lemon zest. Spread the almond mixture on the chicken, and bake in a preheated oven until golden brown, about 8-10 minutes, or until cooked through.
Clean, peel and cut the carrots into long strips with a peeler. Rinse, halve and thinly slice the cucumber. Rinse the radishes, clean, cut in half, and slice very finely. Clean the lettuce, rinse, spin dry and tear into bite-sized pieces.
For the dressing, mix the yogurt with herbs, lemon juice, remaining oil and season with salt and pepper. Place all salad ingredients onto a plate. Remove the chicken breasts from the oven and cut into slices. Arrange on top of the salad and serve drizzled with the dressing.
