Oak Leaf Salad with Chicken, Blue Cheese and Pears

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Oak Leaf Salad with Chicken, Blue Cheese and Pears
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 cal.(28 %)
Protein38 g(39 %)
Fat40 g(34 %)
Carbohydrates15 g(10 %)
Sugar added2 g(8 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.8 mg(73 %)
Vitamin K37.3 μg(62 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.3 mg(161 %)
Vitamin B₆0.9 mg(64 %)
Folate72 μg(24 %)
Pantothenic acid2.2 mg(37 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C16 mg(17 %)
Potassium689 mg(17 %)
Calcium338 mg(34 %)
Magnesium89 mg(30 %)
Iron2.7 mg(18 %)
Iodine25 μg(13 %)
Zinc3.5 mg(44 %)
Saturated fatty acids9.8 g
Uric acid205 mg
Cholesterol92 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
½ head red Oak leaf lettuce
½ head Radicchio
2 Pear
75 milliliters dry white wine
75 milliliters Apple juice
2 tsps honey
2 Chicken breasts (each 160 grams)
2 Tbsps vegetable oil
salt
freshly ground peppers
4 Tbsps apple cider vinegar
2 Tbsps lemon juice
1 Tbsp bold Mustard
5 Tbsps Nut oil
200 grams Blue cheese
50 grams Walnut
Chervil (for garnish)
How healthy are the main ingredients?
RadicchioApple juiceWalnutapple cider vinegarMustardhoney

Preparation steps

1.

Rinse lettuce and radicchio, trim, tear into small pieces and drain. Arrange on 4 plates. Peel pears, quarter and core. Cut pear into wedges. Boil the white wine with apple juice and 1 teaspoon honey. Add pears cover, and cook for 1-2 minutes.

2.

Take off the heat and cool to lukewarm. Rinse the chicken breasts, pat dry and chop. Cook until golden brown in hot vegetable oil, 3-4 minutes. Season with salt and pepper and set aside.

3.

Add the vinegar with the remaining honey, lemon juice, mustard and oil. Cut the blue cheese into cubes and coarsely chop the nuts. Place all salad ingredients on the prepared salad greens and drizzle with the dressing. Serve garnished with chervil.

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