Salad with Chicken and Pine Nuts
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
511
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 70.3 μg | (117 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Toast the pine nuts in a hot pan. Remove from pan and let cool.
2.
Rinse the chicken breasts and pat dry. Brush them with a little oil and season with salt and pepper. Broil on both sides for about 6–8 minutes.
3.
Rinse the lettuce, shake dry, and tear into smaller pieces.
4.
To make the dressing, mix the remaining oil with the lemon juice, 2–3 tablespoons of water, mustard, and honey. Stir in the parmesan and season with salt and pepper.
5.
Arrange salads in shallow bowls and crumble feta over them. Cut the chicken into slices and place on top. Drizzle with the dressing, and sprinkle with pine nuts to serve.
