Salad with Crispy Chicken Strips
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 30.31 g | (31 %) | ||
| Fat | 11.27 g | (10 %) | ||
| Carbohydrates | 18.15 g | (12 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 2.65 g | (9 %) |
more nutritional values
| Vitamin A | 186.34 mg | (23,293 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 17.74 mg | (148 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 54.88 μg | (18 %) | ||
| Pantothenic acid | 1.01 mg | (17 %) | ||
| Biotin | 2.72 μg | (6 %) | ||
| Vitamin B₁₂ | 0.59 μg | (20 %) | ||
| Vitamin C | 27.76 mg | (29 %) | ||
| Potassium | 488.85 mg | (12 %) | ||
| Calcium | 57.05 mg | (6 %) | ||
| Magnesium | 38.77 mg | (13 %) | ||
| Iron | 1.84 mg | (12 %) | ||
| Iodine | 19.74 μg | (10 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 5.56 g | |||
| Cholesterol | 134.09 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sm head Iceberg lettuce
- 2 Pineapple (canned)
- 1 Red Bell pepper
- 2 Tbsps White vinegar
- 3 Tbsps Whipped cream
- ½ tsp Curry powder
- ½ tsp sugar
- salt
- peppers (freshly ground)
- 4 Chicken breasts (each 150 grams)
- 3 Tbsps Pastry flour
- breadcrumbs (3 tablespoons)
- Sesame seeds (3 tablespoons)
- 1 egg
- 1 Tbsp clarified butter
Preparation steps
1.
Rinse the lettuce, separate into leaves, spin dry and cut into wide strips. Drain pineapple (reserving 3-4 tablespoons of the juice) and cut into small pieces. Trim bell pepper, rinse, remove seeds and cut into thin strips.
2.
Mix vinegar with cream, ground curry and pineapple juice. Season with sugar, salt and pepper and mix with the salad ingredients.
3.
Mix breadcrumbs and sesame seeds. Cut chicken into wide strips and season with salt and pepper. Then dredge successively in flour, beaten egg and the sesame seed mixture.
4.
Fry chicken strips in clarified butter for 2-3 minutes on each side. Serve salad with the chicken strips.
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