Salad with Chicken, Watercress and Walnuts
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 127.1 μg | (212 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 120 grams)
- 100 milliliters dry white wine
- 1 bay leaf
- 1 tsp peppercorns
- 200 grams Watercress
- 80 grams Walnut
- 4 Tbsps apple cider vinegar
- 1 Tbsp spicy Mustard
- 1 Tbsp honey
- 4 Tbsps sunflower oil
- salt
- peppers
Preparation steps
1.
Rinse chicken breasts. Combine 250 ml (approximately 1 cup) of water with bay leaf, peppercorns and wine and bring to a boil. Add chicken and reduce temperature, poach for about 15 minutes. Drain chicken breasts, reserving broth, and cool. Cut into strips, if desired.
2.
Rinse, clean and spin dry watercress. Chop walnuts coarsely. Arrange all prepared salad ingredients decoratively on plates.
3.
Whisk vinegar with mustard, honey, 2-3 tablespoons of chicken broth and oil. Season with salt and pepper and drizzle over salad. Serve.
