Green Salad with Grilled Chicken
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
377
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 69.7 μg | (116 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams (approximately 3.5 ounces) mixed Lettuce as desired (eg. as arugula, frisee lettuce, dandelion)
- 1 Avocado
- 100 grams (approximately 3.5 ounces) Cherry tomatoes
- 100 grams (approximately 3.5 ounces) Bacon
- 1 Tbsp coarse-grained Dijon mustard
- 4 Tbsps grapeseed oil
- 1 Tbsp honey
- 4 Tbsps White vinegar
- salt
- freshly ground pepper
Preparation steps
1.
Rinse chicken breasts, pat dry, salt and pepper, and place under preheated grill for about 3 minutes per side. Broil until golden brown. Then remove and let stand briefly.
2.
Rise lettuce, separate and drain well. Transfer to plates. Peel avocado, cut in half, remove pit and cut into thin slices. Wash, halve and place avocado on salad with tomatoes. Cut chicken breast into bite-size pieces and place on the salad.
3.
Cook bacon in a nonstick pan on both sides about 4 minutes or until crispy. Dry on paper towels.
4.
For the dressing mix oil, mustard, honey, vinegar and 2 tablespoons of water and season with salt and pepper. Drizzle over salad and serve garnished with bacon slices.
