Grilled Chicken and Peach Salad
Grilled Chicken and Peach Salad - A Mediterranean salad that's sunny, juicy and fruity
Healthy, because
Even smarter
Nutritional values
This salad takes some effort to prepare, but provides a lot of potassium, which promotes cell health, as well as vitamins C and E, which help neutralize free radicals.
Peaches can be cooked in an aluminium bowl on the grill instead of directly on the grill. Either way, make sure to keep grill time short; prolonged exposure to heat will destroy the peaches' vitamin content.
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 small Radicchio
- ½ Lime
- 1 green chili pepper
- salt
- 2 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- 4 ozs Buffalo mozzarella
- 3 large yellow Tomatoes
- peppers
- 2 ripe Peaches
- 2 Chicken breasts (about 5 ounces)
Kitchen utensils
Preparation steps
Rinse the radicchio and spin dry. Cut into bite-sized pieces.
Juice the lime. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Combine chile pepper, 1 tablespoon lime juice, salt and balsamic vinegar and stir until smooth. Whisk in 2 tablespoons olive oil.
Drain the mozzarella and cut into small pieces.
Rinse tomatoes and cut out stem ends. Cut into slices and place on a plate. Season with salt and pepper.
Rinse peaches, cut in half, remove pits and coat the surface of the peach halves with 1 teaspoon of oil.
Heat a grill pan. Rinse the chicken breast fillets, pat dry, and drizzle with the remaining oil. Season with salt and pepper and cook over medium heat for about 5 minutes on each side.
Just before the chicken is finished cooking, quickly grill the peaches with the cut side down. Place radicchio, mozzarella, peaches and chicken on the tomatoes and drizzle with chile sauce. Serve.
