Smoked Chicken and Apple Salad with Spinach Leaves
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 165.4 μg | (276 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps Red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ⅓ cup olive oil
- 11 ozs smoked, boneless Chicken breasts (sliced thin)
- 8 cups Baby spinach (washed and dried)
- 1 tart, red Apple (washed; cored and diced)
- ½ cup carrots (matchsticks)
- freshly grated Parmesan (to taste)
Preparation steps
1.
In a small stainless steel or glass bowl, whisk the vinegar, Dijon mustard and salt together. Whisk in the oil and set aside.
2.
In a large salad or serving bowl, drizzle 2 tablespoons of dressing over the chicken. Allow chicken to sit for about 5 minutes to absorb the dressing. Add spinach, apples, carrots and the remaining dressing, toss well.
3.
Divide among four plates and garnish with freshly grated Parmesan cheese. Serve.
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