Poultry and Rocket Salad

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Poultry and Rocket Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein27.69 g(28 %)
Fat31.31 g(27 %)
Carbohydrates2.74 g(2 %)
Sugar added0.52 g(2 %)
Roughage1.01 g(3 %)
Vitamin A126.89 mg(15,861 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.13 mg(12 %)
Niacin17.28 mg(144 %)
Vitamin B₆0.54 mg(39 %)
Folate35.94 μg(12 %)
Pantothenic acid0.94 mg(16 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C19.08 mg(20 %)
Potassium441.83 mg(11 %)
Calcium96.24 mg(10 %)
Magnesium39.42 mg(13 %)
Iron1.76 mg(12 %)
Zinc1.05 mg(13 %)
Saturated fatty acids3.91 g
Cholesterol73.1 mg

Ingredients

for
4
Ingredients
4 cooked Chicken breasts (skinned)
3 cups Arugula
1 bunch flat-leaf parsley (roughly chopped)
1 bunch Chives (finely chopped)
1 bunch Tarragon (finely chopped)
2 tablespoons baby Caper (drained)
½ lemon (juiced)
For the dressing
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
½ teaspoon sugar
½ cup sunflower oil
How healthy are the main ingredients?
ArugulaparsleyChivesTarragonsugarChicken breast

Preparation steps

1.
Start by preparing the dressing; whisk together the mustard, vinegar, sugar and seasoning until smooth. Add the oil in a slow, steady stream, whisking simultaneously until you have a smooth, thick dressing. Transfer to a jug and chill until needed.
2.
Shred the chicken breasts using two forks. Combine with the rocket leaves, chopped herbs, capers, lemon juice and seasoning in a large mixing bowl.
3.
Add the dressing and toss well. Spoon into a large serving bowl and serve immediately.