Radicchio Salad with Chicken
Radicchio Salad with Chicken - All in a bowl: crispy chicken, delicious potatoes and crisp lettuce.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 124.1 μg | (207 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 5 small potatoes (250 grams)
- salt
- 300 grams Lettuce (such as arugula, green leaf lettuce)
- 1 Radicchio (about 150 grams)
- 200 grams green Beans
- 500 grams Chicken breasts
- peppers
- 2 Tbsps Canola oil
- 4 Tbsps sesame oil
- 3 Tbsps white balsamic vinegar
- 2 Tbsps Sesame seeds (20 grams)
Preparation steps
Rinse the potatoes and cook in boiling salted water for 20-25 minutes.
Meanwhile, rinse, spin-dry and tear the lettuce into bite-sized pieces. Halve the radicchio, remove the stalk, tear off the leaves, rinse and spin-dry.
Rinse the beans, trim and cook in boiling salted water for about 10 minutes. Drain in a colander, rinse with cold water and drain.
While the beans cook, rinse the chicken breasts with cold water, pat dry and cut into thin strips. Season with salt and pepper.
Heat the canola oil in a pan. Saute the chicken strips for 2-4 minutes over high heat.
For the vinaigrette, stir the sesame oil with the balsamic vinegar and season with salt and pepper.
Drain the potatoes and cut in half or quarters. Mix with the salad and vinaigrette. Serve in a bowl with the chicken strips and sprinkle with sesame seeds.
