Simple Chicken and Beetroot Leaf Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 327.1 μg | (545 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 505 μg | (168 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 2,465 mg | (62 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 484 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 4 cups Corn salad (lamb's lettuce)
- 4 cups Beet Greens
- 1 Tbsp coarse Dijon mustard
- 1 yellow Bell pepper
- 2 beefsteak Tomatoes
- 4 Tbsps olive oil
- 2 Tbsps apple cider vinegar
- salt
- freshly ground Black pepper
- olive oil (for frying)
Preparation steps
1.
Wash the chicken breasts, pat dry and cut into strips. Heat a little olive oil in a skillet and fry the chicken for about 1 - 2 minutes on all sides until golden brown. Season with salt and pepper and place on the side. Wash the lambs lettuce and beetroot leaves and shake dry. Wash the bell pepper, cut in half, remove the seeds and cut into cubes. Wash the tomatoes and cut into wedges. Make a vinaigrette dressing using the olive oil, apple vinegar, Dijon mustard, salt and pepper. Place the lambs lettuce, beetroot leaves, bell pepper, tomatoes and chicken in a bowl, pour in the vinaigrette dressing and toss. Season to taste with salt and pepper and serve.
