Salad with Chicken Breast
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 70.3 μg | (117 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Lettuce (such as arugula, frisee lettuce, lettuce, Batavia)
- 400 grams cooked Chicken breasts
- 50 grams Parmesan
- 2 slices white bread
- 1 Tbsp butter
- 2 Tbsps White vinegar
- 1 tsp balsamic vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp Mustard
- ½ tsp sugar
Preparation steps
1.
Trim and rinse the lettuces, spin dry and tear into bite-size pieces. Cut chicken into bite-size pieces.
2.
Remove the crusts from the bread, cut into cubes and saute on all sides in hot butter; drain on paper towels.
3.
Whisk together the vinegars with the mustard, sugar, and oil and season with a little salt and pepper to taste.
4.
Toss the lettuce with the salad dressing, arrange on plates, top with the chicken and sprinkle with croutons. Shave the Parmesan with a vegetable peeler (or truffle slicer) and sprinkle over the salad.
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