Mache Salad with Coconut Chicken
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.8 mg | (323 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,257 mg | (31 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 100 grams lamb's lettuce
- 20 grams Radish sprout
- 30 grams Basil
- 1 Cucumber
- For the chicken
- 1 chicken (from the day before)
- 2 Tbsps White vinegar
- 100 grams Coconut flakes
- 3 Tbsps White balsamic vinegar
- 1 pinch chili peppers
- 4 Tbsps olive oil
- ½ lemon (juiced)
- salt
- salt
- peppers
- peppers
Preparation steps
1.
Rinse the salad ingredients and pat dry. Peel the cucumber, cut in half lengthwise, scrape out the seeds and cut into slices. Toss the salad, and arrange on 4 plates.
2.
Remove skin from the chicken and separate the meat into small pieces, then mix with lemon juice.
3.
Toast the coconut in a dry pan until golden. Mix together with the chicken and season with salt and pepper.
4.
Make a dressing with the white balsamic vinegar, oil, salt and chile pepper and drizzle over the salad.
5.
Place the chicken on top of the salad and serve.
