Salad with Chicken Breast and Mustard-yogurt Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 89.8 μg | (150 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams mixed Lettuce
- 2 hardboiled eggs (medium)
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 125 grams Greek yogurt
- 1 Tbsp olive oil
- salt
- peppers
- 400 grams Chicken breasts
- 2 Tbsps sunflower oil
- 100 grams button Mushroom
- 1 Tbsp balsamic vinegar
- 8 Cherry tomatoes
- 2 Tbsps scallions
Preparation steps
Pluck lettuce into pieces, rinse and drain well.
Peel eggs and cut in half. Remove yolks and mash with a fork. Mix with mustard, a dash of lemon juice, yogurt and olive oil. Season with salt and pepper. Cut egg whites into small cubes.
Cut chicken breast into slices. Heat sunflower oil in a nonstick skillet. Cook chicken for 4-5 minutes. remove from pan, season with salt and pepper and cover with aluminum foil to keep warm.
Rinse mushrooms and cut into slices. Add to pan and cook. Drizzle with remaining lemon juice.
Add vinegar and salt to mushrooms. Cut tomatoes into eighths.
Arrange lettuce on four plates. Add mushrooms and tomatoes. Top with chicken breast slices. Drizzle with gravy and dressing. Serve with diced eggs and sprinkle with chives.
