EatSmarter exclusive recipe

Peach-Arugula Salad

with Chicken Breast
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Peach-Arugula Salad

Peach-Arugula Salad - Salad times: Summery light, fresh and fruity

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 kcal(17 %)
Protein30 g(31 %)
Fat19 g(16 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage4.5 g(15 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E5.4 mg(45 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin18.7 mg(156 %)
Vitamin B₆0.7 mg(50 %)
Folate36 μg(12 %)
Pantothenic acid1.3 mg(22 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C24 mg(25 %)
Potassium826 mg(21 %)
Calcium116 mg(12 %)
Magnesium71 mg(24 %)
Iron3.1 mg(21 %)
Iodine3 μg(2 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2 g
Uric acid240 mg
Cholesterol74 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 ½ bunches
Arugula (about 120 grams)
4 sprigs
3
3
3 tablespoons
Shelled pistachio (about 45 grams)
3
Chicken breasts (without skin, each about 150 grams)
5 tablespoons
3 tablespoons
1 pinch
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Salad spinner, 1 Large knife, 1 small Non-stick pan, 1 small Plate, 1 Tablespoon, 1 large Non-stick pan, 1 Wooden spoon, 1 Bowl, 1 Whisk, 1 Paper towel

Preparation steps

1.
Peach-Arugula Salad preparation step 1

Rinse arugula and spin dry. Rinse basil, shake dry and pluck leaves.

2.
Peach-Arugula Salad preparation step 2

Rinse peaches, wipe dry, cut in half, remove pits and cut flesh into 2 cm (approximately 3/4-inch) wide wedges.

3.
Peach-Arugula Salad preparation step 3

Rinse scallions, pat dry and cut diagonally into thin rings.

4.
Peach-Arugula Salad preparation step 4

Coarsely chop pistachios and toast in a small, dry non-stick pan until light brown. Remove from heat, transfer pistachios to a small plate and let cool.

5.
Peach-Arugula Salad preparation step 5

Rinse the chicken breasts and pat dry with paper towels. Cut into strips. Season with salt and pepper.

6.
Peach-Arugula Salad preparation step 6

Heat 2 tablespoons oil in a large non-stick pan over high heat. Cook the chicken strips until browned on both sides, about 5 minutes. Remove chicken from pan.

7.
Peach-Arugula Salad preparation step 7

Whisk together the vinegar and sugar, 3 tablespoons water, and remaining oil in a large bowl, then season with salt and pepper. 

8.
Peach-Arugula Salad preparation step 8

Add the arugula, peaches, basil and scallions to the vinaigrette and toss to combine. Top with the chicken strips and sprinkle with the toasted pistachios.