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Simple Chicken and Beetroot Leaf Salad

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Simple Chicken and Beetroot Leaf Salad
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
306
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein29.43 g(30 %)
Fat17.52 g(15 %)
Carbohydrates8.43 g(6 %)
Sugar added0 g(0 %)
Roughage2.65 g(9 %)
Vitamin A704.94 mg(88,118 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.25 mg(23 %)
Niacin18.46 mg(154 %)
Vitamin B₆0.83 mg(59 %)
Folate29.18 μg(10 %)
Pantothenic acid1.03 mg(17 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C65.14 mg(69 %)
Potassium964.58 mg(24 %)
Calcium87.76 mg(9 %)
Magnesium68.56 mg(23 %)
Iron3.36 mg(22 %)
Iodine0.3 μg(0 %)
Zinc1.48 mg(19 %)
Saturated fatty acids2.77 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
4 cups
Corn salad (lamb's lettuce)
4 cups
1 tablespoon
1
2
beefsteak tomatoes
4 tablespoons
2 tablespoons
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.