Salad with Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each 200 grams, with bones and skin)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp honey
- 2 Tbsps butter
- 4 slices Toast
- 1 Tbsp freshly chopped parsley
- ½ Lettuce (such as iceberg)
- 1 handful red Basil
- 1 handful lamb's lettuce
- 2 Tbsps Mayonnaise
- 3 Tbsps Whipped cream
- 1 Tbsp lemon juice
- 60 grams Parmesan
Preparation steps
Preheat the oven to 160°C (approximately 350°F).
Rinse chicken breasts, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a non-stick pan, fry chicken skin-side down for 3-4 minutes until golden brown. Then turn chicken over and fry briefly. Place chicken on the oven grill (with drip pan underneath) and cook for about 20 minutes until done. Heat honey in a small pot with 1 tablespoon butter. Brush chicken with honey mixture breasts during the last 5 minutes of the cooking time. If required, briefly cook under the oven broiler, watching carefully.
Remove crust from bread and dice. Fry bread in a hot pan with remaining butter and 1 tablespoon oil until golden brown. Add parsley to the pan, mix, remove bread and drain on paper towel.
Rinse lettuce, trim, spin dry and tear into small pieces. Rinse basil and lamb's lettuce and shake dry.
For the dressing, mix mayonnaise in a bowl with sour cream, 1-2 tablespoons water and lemon juice and season with salt and pepper. Mix lettuce with basil in a large bowl. Add the dressing, mix well and arrange on plates. Sprinkle with croutons and freshly grated Parmesan. Slice chicken, place on top of salad and serve.
