Raspberry-chicken Salad
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(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
