Roasted Chicken Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 104.9 μg | (175 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Chicken breasts (skinless)
- 1 Tbsp sweet ground paprika
- ¼ tsp Chili powder
- 1 tsp Curry powder
- 1 pinch ground Caraway
- salt
- freshly ground peppers
- olive oil
- 200 grams mixed Lettuce (such as arugula, spinach, romaine lettuce)
- 1 stalk Leeks
- 250 grams Natural yogurt
- 3 Tbsps sour Whipped cream
- 3 Tbsps Crème fraiche
- 1 pinch sugar
- lemon juice
- 1 tsp freshly chopped Dill
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse the chicken and pat dry. For the marinade, mix all spices with 5 tablespoons of oil, pour over the chicken, cover and let stand for 30 minutes.
2.
Rinse the lettuce and spin dry.
3.
Rinse the leek and brush to clean. Cut diagonally into rings and blanch for 2 minutes in boiling salted water, then drain, flash in ice water, and drain again.
4.
Preheat the oven to 200°C (approximately 400°F)
5.
Place the chicken on an oiled baking sheet and roast in the preheated oven for 20-25 minutes.
6.
Mix the yogurt, sour cream and creme fraiche. Season with salt, pepper, sugar and lemon juice. Stir in the herbs and mix well.
7.
Cut the chicken into bite-sized pieces and arrange with the salad and leeks on plates. Serve with the dressing.
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