Sliced Chicken and Avocado Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Avocados (halved, pitted and peeled)
- lemon juice (from 1/2 a lemon)
- 4 Chicken breasts (approx. 600 g)
- 5 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- 1 bunch Basil (approx. 20 g; washed and dried)
- 4 Tomatoes (cleaned, prepared and cut into strips)
- ⅓ cup black Olives (pitted and sliced)
- 2 Red onions (peeled and cut into rings)
- salt
- ground peppers
Preparation steps
1.
Cut the avocados into thin strips and immediately sprinkle with lemon juice.
2.
Season the chicken breast with salt and pepper and fry gently in 1 tbsp oil for approx. 5 minutes, turning occasionally, until golden-brown.
3.
To make the dressing mix the balsamic vinegar with the salt and pepper and gradually add the rest of the oil stirring everything together with a whisk.
4.
Mix all the salad ingredients into the salad dressing and serve on plates.
5.
Take the chicken breast out of the skillet, cut into pieces and arrange on top of the salad.
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