Grilled Chicken Salad with Crouton Hearts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 90 μg | (150 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts (skinless)
- salt
- freshly ground peppers
- 2 slices Toast
- 250 grams mixed Lettuce (frisee, radicchio, lettuce, lamb's lettuce, arugula)
- 350 grams Cherry tomatoes
- 2 Tbsps White vinegar
- olive oil
Preparation steps
1.
Rinse the chicken and pat dry. Salt and pepper both sides, then cook for about 10 minutes while turning on a hot grill or in a grill pan with a little oil.
2.
Meanwhile, cut small heart shapes from the bread and place under the broiler until golden brown.
3.
Rinse the lettuces, spin dry and tear into small pieces. Rinse the tomatoes, remove stems, and cut in half or quarters.
4.
For the vinaigrette, mix the vinegar with 4 tablespoons oil, salt and pepper, then pour over the vegetables.
5.
Cut the chicken into strips, arrange on plates with the salad and garnish with heart croutons to serve.
