Mixed Salad with Chicken Breast
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
629
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Radicchio
- 2 Endive
- 1 stalk Celery
- 1 carrot
- 2 Chicken breasts
- 1 Tbsp vegetable oil
- 1 tsp butter
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 2 Tbsps Cashews
- parsley (for garnish)
Preparation steps
1.
Season chicken with salt and pepper. Sauté gently in hot oil and butter on both sides for about 10 minutes turning occasionally until cooked.
2.
Rinse, dry, and cut up salad leaves. If necessary tear into bite-size pieces.
3.
Rinse celery and cut into thin slices. Peel carrot and cut into thin strips.
4.
For the dressing, mix vinegar, sugar, salt, pepper, and mustard. Whisk in the oil, taste, and correct seasoning.
5.
Roast nuts without fat in a pan.
6.
Distribute salad decoratively on plates. Sprinkle with celery, carrot strips, and nuts. Drizzle with the salad dressing. Cut chicken breasts diagonally and arrange on the salad. Serve garnished with parsley leaves.
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