Sauteed Chicken Salad with Brussels Sprouts and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 186.7 μg | (311 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 350 grams fresh Brussels sprouts
- salt
- 150 grams mixed Lettuce (such as rocket, Lollo Rosso, oak leaf lettuce)
- 4 Tbsps Pine nuts
- 600 grams Chicken breasts (ready to cook, skinless)
- freshly ground peppers
- olive oil
- 2 Tbsps balsamic vinegar
- ½ tsp coarse-grained Mustard
- 1 tsp honey
Preparation steps
Rinse the Brussels sprouts, separate into individual leaves and blanch leaves in a pot of boiling salted water for 3-4 minutes. Rinse under cold water and drain well.
Rinse the lettuce, spin dry and tear into bite-sized pieces.
Roast the pine nuts in a hot dry frying pan until golden brown, remove and let cool.
Rinse the chicken, pat dry, season with salt and pepper and saute in 2 tablespoons oil until golden brown with 2 tablespoons of oil. Reduce heat and cook until done.
Remove from pan, let cool and cut into narrow strips. In a bowl, mix the vinegar with the mustard, honey and 4 tablespoons oil and season with salt and pepper. Arrange the salad on plates, arrange the chicken strips with Brussels sprouts on top, drizzle with the vinaigrette and serve sprinkled with pine nuts.
