Salad with Chicken

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Salad with Chicken
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
404
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie404 cal.(19 %)
Protein51 g(52 %)
Fat12 g(10 %)
Carbohydrates22 g(15 %)
Sugar added6 g(24 %)
Roughage3.1 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K77.4 μg(129 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin31.6 mg(263 %)
Vitamin B₆1.2 mg(86 %)
Folate74 μg(25 %)
Pantothenic acid2.1 mg(35 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C71 mg(75 %)
Potassium875 mg(22 %)
Calcium101 mg(10 %)
Magnesium78 mg(26 %)
Iron3.1 mg(21 %)
Iodine4 μg(2 %)
Zinc2.7 mg(34 %)
Saturated fatty acids2 g
Uric acid381 mg
Cholesterol124 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
400 milliliters Vegetable broth
4 Chicken breasts (each about 120 g)
2 slices white bread (or toast)
4 Tbsps olive oil
1 Red Bell pepper
2 scallions
200 grams mixed Lettuce ((such as arugula, lettuce and red oak leaf)
1 handful Chervil
3 Tbsps lemon juice
1 tsp medium hot Mustard
2 Tbsps honey
salt
peppers
How healthy are the main ingredients?
white breadolive oilhoneyMustardChicken breastsalt

Preparation steps

1.

Boil the broth. Rinse chicken breasts, pat dry and place in the broth. Leave until done, about 10 minutes at low heat.

2.

Remove crust from white bread and dice. Cook 1 tablespoon hot oil in a nonstick pan until golden brown. Drain on paper towels.

3.

Rinse, halve and chop the bell pepper. Rinse, clean and cut spring onions diagonally into rings. Rinse the lettuce and parsley, shake dry and trim.

4.

Add to residual oil lemon juice, 1-2 tablespoons of broth, mustard and honey. Stir and season with salt and pepper.

5.

Drain chicken and let cool slightly. Then cut chicken into strips. Arrange all prepared salad ingredients on plates and distribute the chicken on top. Serve drizzled with dressing.

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