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Oak leaf salad with chicken, blue cheese and pears
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
581
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
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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)
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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