Romaine Lettuce with Egg, Olives, Nuts and Chicken Strips

0
Average: 0 (0 votes)
(0 votes)
Romaine Lettuce with Egg, Olives, Nuts and Chicken Strips
share Share
print
bookmark_border Copy URL
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
704
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie704 cal.(34 %)
Protein42 g(43 %)
Fat53 g(46 %)
Carbohydrates15 g(10 %)
Sugar added1 g(4 %)
Roughage4.8 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.7 μg(9 %)
Vitamin E8.1 mg(68 %)
Vitamin K15 μg(25 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.5 mg(179 %)
Vitamin B₆0.9 mg(64 %)
Folate208 μg(69 %)
Pantothenic acid2.5 mg(42 %)
Biotin26.3 μg(58 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C66 mg(69 %)
Potassium1,261 mg(32 %)
Calcium275 mg(28 %)
Magnesium84 mg(28 %)
Iron5.4 mg(36 %)
Iodine19 μg(10 %)
Zinc3.5 mg(44 %)
Saturated fatty acids17.4 g
Uric acid219 mg
Cholesterol310 mg
Complete sugar10 g

Ingredients

for
4
For the salad
4 eggs
4 Romaine lettuce
4 Tomatoes
100 grams sliced Bacon
2 Chicken breasts (each about 150 grams)
salt
cracked black peppers
3 Tbsps olive oil
2 slices Toast
50 grams pitted black Olives
60 grams Cheddar cheese
50 grams Walnut
For the dressing
4 Tbsps Yogurt (0.1% fat) (low-fat)
2 Tbsps white balsamic vinegar
lemon juice
salt
1 pinch sugar
How healthy are the main ingredients?
OliveWalnutolive oilsugareggTomato

Preparation steps

1.

Hard-boil the eggs, drain and rinse with cold water, peel and cut into quarters. Rinse the lettuce hearts, trim and pluck into smaller pieces. Rinse the tomatoes, remove the core and cut into quarters. Cut the bacon into wide strips. Rinse the chicken breasts, pat dry, season with salt and pepper and saute in 2 tablespoons hot oil 2-3 minutes until golden brown. Add the bacon, turn the chicken breasts and cook another 2-3 minutes until done. Remove the crust from the toast, dice and saute in the remaining oil until golden brown. Drain on paper towels.

2.

For the dressing, mix the yogurt with the balsamic vinegar and 3-4 tablespoons of water. Season with lemon juice, salt and sugar.

3.

Arrange the lettuce with tomatoes, eggs, olives, diced cheddar and walnuts on plates decoratively and drizzle with the dressing. Top with the sliced chicken breasts and the bacon slices and serve sprinkled with croutons.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners