New Potato, Celery and Chicken Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
521
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,328 mg | (33 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams new potatoes
- salt
- 3 stalks Celery
- 200 grams grained cream cheese
- 150 grams Natural yogurt
- 1 tsp Mustard
- freshly ground peppers
- 1 splash lemon juice
- 500 grams skinless Chicken breasts
- 2 Tbsps vegetable oil
- mint (for garnish)
Preparation steps
1.
Rinse the potatoes and cook in boiling salted water for about 30 minutes.
2.
Meanwhile, rinse, trim and cut the celery diagonally into thin slices. Mix the cottage cheese with the yogurt and mustard and season with salt, pepper and lemon juice.
3.
Rine the meat, pat dry, season with salt and pepper and saute on both sides in oil in a hot pan until golden brown. Reduce the heat and cook the meat until done.
4.
Drain the potatoes, cut in half or quarters, mix with the celery and cottage cheese mixture, season and place in a servingbowl. Cut the meat into slices, place on top and serve everything garnished with mint leaves.
