Salad with Chicken
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 77.4 μg | (129 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 875 mg | (22 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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