Salad with Crispy Chicken
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 107.1 μg | (179 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- (such as rocket, oakleaf and lollo bionda)
- 300 grams mixed Lettuce (such as rocket, oakleaf and lollo bionda)
- 200 grams Strawberries
- 4 Chicken breasts (each 120 grams)
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 1 tsp honey
- salt
- peppers (ground)
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps Mayonnaise
- 1 Tbsp Raspberry vinegar
- cayenne pepper
Preparation steps
1.
Rinse the salad leaves, trim, spin dry and tear small. Rinse, trim and quarter the strawberries.
2.
Rinse the chicken, pat dry and cut into strips. Cook in hot oil in a nonstick pan until golden brown 2-3 minutes. Remove from heat, deglaze pan with the soy sauce and the honey, season with salt and pepper.
3.
Arrange all prepared salad ingredients on plates. Mix the yogurt with 1-2 tablespoons water, mayonnaise and vinegar. Season with salt and cayenne pepper to taste, serve drizzled over the salad.
