Pulled Chicken Taco Salad
Pulled Chicken Taco Salad - Light finger food with fun factor. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
These tacos are packed with lean protein from the chicken as well as bitter substances from the radicchio which help stimulate digestion.
Jackfruit is a great vegetarian substitute for the chicken in this recipe.
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 71 mg |
Ingredients
- Ingredients
- 10 ozs cooked Chicken breasts
- 1 carrot
- 1 Tomato
- 1 red onion
- salt
- peppers
- Red pepper flakes
- 7 ozs Greek yogurt
- 1 tsp lemon juice
- 2 stalks Celery
- 8 Radicchio
- 2 stalks parsley
Preparation steps
Shred chicken breast fillets apart with a fork. Clean, wash, and roughly grate the carrot. Clean, wash, and dice the tomato. Peel and halve the onion and cut into fine strips. Mix everything together and season with salt, pepper, and chili flakes.
Mix yogurt with lemon juice and season with salt, pepper, and chili flakes. Clean, wash, and chop the celery. Wash radicchio leaves and parsley and shake dry; chop parsley roughly.
Spread the chicken mixture in the salad leaves, add the celery and parsley and drizzle with yogurt sauce.
