Green Salad with Fried Chicken Breast
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
410
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 90.4 μg | (151 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce (endive, iceberg or batavia)
- 250 grams Chicken breasts
- salt
- peppers
- ground paprika (sweet)
- 250 grams button Mushroom
- 4 hardboiled eggs
- 4 Tbsps Cress
- 1 hard-boiled egg
- 1 small shallot (peeled finely diced)
- 1 small chili pepper (cleaned, seeded, finely chopped)
- 5 Tbsps Mayonnaise
- 2 Tbsps Sour cream
- Worcestershire sauce
- 1 Tbsp vegetable oil
- 1 tsp Horseradish
- ½ tsp Mustard
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
1.
Rinse the lettuce, trim, spin dry and pluck into small pieces.
2.
Rinse the mushrooms and cut into quarters. Rinse, trim and drain the watercress. Peel the eggs and cut into eighths.
3.
Season the chicken breasts with salt and pepper and cook until golden brown in a little oil until they are cooked through. Leave for several minutes covered, then cut into bite-sized pieces.
4.
For the salad dressing, mix all ingredients together and coarsely puree, then season with salt and pepper.
5.
Place the lettuce leaves in a bowl and mix with the mushrooms and watercress. Add the fried chicken on top. Garnish with the cut hardboiled eggs and serve the salad drizzled with dressing.
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