Salad with Chicken Strips and Pineapple

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Salad with Chicken Strips and Pineapple
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
424
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie424 cal.(20 %)
Protein28.23 g(29 %)
Fat21.15 g(18 %)
Carbohydrates30.22 g(20 %)
Sugar added1.05 g(4 %)
Roughage4.37 g(15 %)
Vitamin A382.95 mg(47,869 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.12 mg(11 %)
Niacin17.23 mg(144 %)
Vitamin B₆0.6 mg(43 %)
Folate7.58 μg(3 %)
Pantothenic acid0.88 mg(15 %)
Biotin0.47 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C49.47 mg(52 %)
Potassium386.47 mg(10 %)
Calcium65.57 mg(7 %)
Magnesium30.08 mg(10 %)
Iron4.12 mg(27 %)
Iodine0.3 μg(0 %)
Zinc0.92 mg(12 %)
Saturated fatty acids3.02 g
Cholesterol73.1 mg

Ingredients

for
4
Ingredients
4 small Chicken breasts
salt
freshly ground peppers
2 Tbsps vegetable oil
250 grams Pineapple
1 Apple
2 Tbsps lemon juice
1 Red Bell pepper
200 grams green Romano bean
200 grams mixed Lettuce (Lettuce, curly endive ...)
2 Tbsps White vinegar
3 Tbsps sunflower oil
1 pinch sugar
½ tsp Mustard
How healthy are the main ingredients?
MustardsugarChicken breastsaltApple

Preparation steps

1.

Season chicken with salt and pepper and cut into bite-size pieces. Cut pineapple into cubes. Rinse bell pepper, cut in half, remove seeds and ribs and cut into strips.

2.

Rinse beans and cut diagonally into about 3-4 cm (approximately 1 1/2 inch) long pieces.

3.

Cook beans in a pot of boiling salted water for about 8 minutes. Drain, rinse with cold water and drain again. Rinse apples, cut into quarters, remove cores, cut into bite-size pieces and sprinkle with lemon juice.

4.

Rinse leaf lettuce, trim, spin dry and tear into small pieces. 

5.

Heat oil in a pan, fry chicken meat on all sides until browned, add bell pepper and fry for 4 minutes, then add pineapple, apple and beans and fry for 2-3 minutes, stirring occasionally and season with salt and pepper.

6.

Mix vinegar in a bowl with mustard and sugar and season with a little salt and pepper. Gradually whisk oil into the bowl the oil embezzled. Arrange salad on plates, cover with chicken and serve drizzled with the dressing.