Salad with Vegetables and Chicken
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 93.9 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 Tbsps sunflower oil
- 200 grams Lettuce (or mixed salad greens)
- 200 grams Tomatoes
- 1 onion
- 200 grams Beans
- 2 eggs
- salt
- peppers (from the mill)
- 2 Tbsps White vinegar
- 1 tsp balsamic vinegar
- 1 pinch sugar
- 4 Tbsps olive oil
- lemons (Juice)
Preparation steps
1.
Peel lettuce into leaves, rinse, and shake dry.
2.
Rinse tomatoes and cut into slices.
3.
Peel onion and cut lengthwise into slices.
4.
Rinse beans and add to boiling salted water for about 10 minutes. Cook until al dente, drain, rinse and drain.
5.
Peel and slice eggs.
6.
Season chicken breasts with salt and pepper. Heat sunflower oil in a pan and brown the meat for 8 minutes, turning occasionally to cook both sides. Drizzle finally with lemon juice.
7.
Using the vinegars, olive oil, sugar, salt and pepper make a vinaigrette.
8.
Cut chicken breast diagonally into small pieces. Arrange lettuce, tomatoes, onions, beans, eggs and chicken on plates and drizzle with the vinaigrette.
