Mixed Salad with Chicken
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 89 μg | (148 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Chicken breasts (without skin)
- 250 grams mixed Lettuce (such as lettuce, iceberg lettuce, Lollo Rosso, oakleaf ...)
- 6 Radish
- ½ bunch scallions
- 6 button Mushroom
- 6 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- salt
- peppers
- 2 Tbsps scallions
- 1 Tbsp olive oil
Preparation steps
1.
Rinse the chicken, pat dry, wrap in cling film and leave for 30 minutes in the freezer.
2.
Rinse the lettuces, trim, remove tough stems and spin dry, then tear into smaller pieces. Rinse the radishes and thinly slice. Rinse the mushrooms and cut into thin slices. Rinse, trim and cut scallions into rings.
3.
Mix the balsamic vinegar, olive oil, salt and pepper together. Add chives with scallions to the dressing.
4.
Take the chicken out of the freezer and cut into thin slices. Season with salt and pepper, brush with a little olive oil and cook on an electric grill on both sides or saute quickly in hot pan.
5.
Add the radishes and mushrooms to the salad, mix with the dressing, transfer to plates and place the chicken slices on the salad.
