Radish and Leek Salad with Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
386
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 34.07 g | (35 %) | ||
| Fat | 21.67 g | (19 %) | ||
| Carbohydrates | 14.07 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.39 g | (11 %) |
more nutritional values
| Vitamin A | 128.22 mg | (16,028 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.63 mg | (22 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 20.37 mg | (170 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 66.77 μg | (22 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 35.93 mg | (38 %) | ||
| Potassium | 589.76 mg | (15 %) | ||
| Calcium | 81.88 mg | (8 %) | ||
| Magnesium | 59.04 mg | (20 %) | ||
| Iron | 8.87 mg | (59 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 3.25 g | |||
| Cholesterol | 86.32 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts
- 250 milliliters Chicken broth
- 400 grams Daikon radish
- 150 grams Leeks
- 2 handfuls parsley
- 2 Tbsps sesame oil
- 2 Tbsps grapeseed oil
- 4 Tbsps apple cider vinegar
- 4 Tbsps Sesame seeds (unpeeled)
- salt
- sugar
How healthy are the main ingredients?
Chicken breastLeekSesame seedsparsleyapple cider vinegarsesame oilPreparation steps
1.
Rinse the chicken under cold, running water and then pat dry with paper towels. Bring the chicken stock to a boil and put the breast filets in the pot. Cover and simmer over low heat for 15-20 minutes. Drain the meat, reserving 2-3 tablespoons of broth. Cut the meat into small pieces.
2.
Peel the radish and thinly slice. Rinse the leeks. Cut the light end into rings and the green end into thin strips. Rinse the parsley, shake dry and coarsely chop the leaves.
3.
Whisk together both oils, the vinegar, broth and sesame seeds. Season with salt and sugar. Toss all salad vegetables with the dressing.
To serve: Garnish salad with chicken.
