Raspberry-chicken Salad

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Raspberry-chicken Salad
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
232
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie232 cal.(11 %)
Protein19 g(19 %)
Fat15 g(13 %)
Carbohydrates5 g(3 %)
Sugar added1 g(4 %)
Roughage3.5 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin K12.1 μg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin11.9 mg(99 %)
Vitamin B₆0.5 mg(36 %)
Folate52 μg(17 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C18 mg(19 %)
Potassium416 mg(10 %)
Calcium46 mg(5 %)
Magnesium44 mg(15 %)
Iron1.8 mg(12 %)
Iodine3 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4 g
Uric acid152 mg
Cholesterol57 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 Iceberg lettuce
300 grams Chicken breasts
1 Tbsp clarified butter
salt
freshly ground pepper
250 grams Raspberries
2 Tbsps White vinegar
1 tsp Raspberry vinegar
½ tsp sugar
4 Tbsps olive oil
How healthy are the main ingredients?
Chicken breastRaspberryolive oilsugarsalt

Preparation steps

1.

Season chicken breasts with salt and pepper and fry in a pan in clarified butter over medium heat for 3-4 minutes on each side.

2.

Divide lettuce into leaves, trim, rinse, spin dry and tear into small pieces.

3.

Pick over raspberries. Puree 100 grams (approximately 3 1/2 ounces) of the raspberries and strain through a sieve.

4.

Season vinegars with salt and pepper. Stir in sugar and strained raspberries. Whisk in oil and season to taste.

5.

Arrange lettuce and remaining raspberries on plates. Cut chicken into slices and arrange on top. Drizzle with dressing and serve.