Potato and Chicken Salad
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
784
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 30.5 g | (102 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 692.6 μg | (1,154 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 44.7 mg | (373 %) | ||
| Vitamin B₆ | 4.7 mg | (336 %) | ||
| Folate | 1,347 μg | (449 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 359 mg | (378 %) | ||
| Potassium | 4,764 mg | (119 %) | ||
| Calcium | 918 mg | (92 %) | ||
| Magnesium | 296 mg | (99 %) | ||
| Iron | 15.1 mg | (101 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 1,326 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 43 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- ½ lemon (juiced)
- 6 Tbsps olive oil
- 4 Chicken breasts (each about 120 grams)
- 600 grams small, new potatoes
- salt
- freshly ground peppers
- 150 grams Watercress
- 2 scallions
- 20 Leeks
- 1 small, red onion
- 4 Tbsps White vinegar
- 1 tsp grainy Mustard
- 1 pinch sugar
Preparation steps
1.
Peel squeeze garlic through a garlic press. Mix with lemon juice and 2 tablespoons of oil. Rinse chicken, pat dry and brush with garlic oil. Refrigerate, covered, for about 30 minutes.
2.
Scrub potatoes thoroughly and cook in salted water for about 25 minutes or until tender. Drain and cool.
3.
Heat oil in nonstick pan and cook chicken for about 10 minutes on both sides or until golden brown. Season with salt and pepper.
4.
Rinse and spin dry watercress. Rinse and dry scallions, cut into rings. Peel onion and chop finely.
5.
Whisk vinegar with mustard and remaining oil, season with salt, sugar and pepper.
6.
Cut chicken into strips and potatoes into slices. Combine all prepared salad ingredients and toss with the dressing. Serve.
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