Salad with Chicken and Red Onions

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Salad with Chicken and Red Onions
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
272
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie272 kcal(13 %)
Protein14.51 g(15 %)
Fat19.11 g(16 %)
Carbohydrates11.31 g(8 %)
Sugar added1.05 g(4 %)
Roughage1.54 g(5 %)
Vitamin A63.19 mg(7,899 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.13 mg(1 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin8.76 mg(73 %)
Vitamin B₆0.35 mg(25 %)
Folate16.73 μg(6 %)
Pantothenic acid0.51 mg(9 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C11.46 mg(12 %)
Potassium240.29 mg(6 %)
Calcium38.72 mg(4 %)
Magnesium22.14 mg(7 %)
Iron1.02 mg(7 %)
Iodine1.5 μg(1 %)
Zinc0.58 mg(7 %)
Saturated fatty acids2.79 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
2 sprigs
2
Red Onions
5 tablespoons
2
Chicken breasts (each 140 grams)
freshly ground Pepper
4 tablespoons
½ teaspoon
1 pinch

Preparation steps

1.

Loosen the leaves of romaine hearts, rinse and spin dry. Cut 3-4 large lettuce leaves into strips and then chop finely. Rinse the parsley, shake dry and chop the leaves finely. Toss with the salad. Set aside some other leaves for garnish, plucking the rest smaller.

2.

Peel the onions, cut into rings and separate. Heat 1 tablespoon oil in a hot pan and cook the onions for 1-2 minutes until translucent and slightly soft. Rinse the meat, pat dry and chop. Remove the onions from the pan and pour in 1 tablespoon oil. Cook the diced chicken at a somewhat higher heat until golden brown, around 3-4 minutes. Set aside and season with salt and pepper.

3.

For dressing, whisk the rest of the oil with the vinegar, mustard and sugar, and season with salt and pepper. Stir and season the salad and parsley mixture.

4.

Distribute the torn salad and whole leaves in four serving bowls. Add the onion rings and chicken cubes on top and serve drizzled with the dressing.

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