Spicy Asian-style Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 35 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 skinless, boneless Chicken breasts (halves)
- 4 scallions (rinsed and chopped)
- 1 pc freshly grated ginger peeled and chopped (about 1-inch)
- 4 cloves garlic cloves (peeled and crushed)
- 1 Tbsp soy sauce
- 5 Tbsps vegetable oil (divided)
- 1 english Cucumber (rinsed and trimmed)
- 1 carrot (peeled and thinly sliced diagonally)
- 1 cup chinese Cabbage (cut into thin strips)
- 1 small onion (peeled and finely diced)
- 1 fresh Tomato (rinsed; trimmed and cut into wedges)
- 1 small, red Bell pepper (rinsed; trimmed and very thinly sliced)
- Asian Salad Dressing
- 1 clove garlic cloves (peeled and minced)
- 2 tsps fresh ginger (grated)
- 4 Tbsps olive oil
- 2 Tbsps Rice vinegar
- 2 ½ Tbsps soy sauce
- 3 tsps honey
- 1 ½ Tbsps water
- 2 tsps toasted Sesame seeds
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Combine scallions, ginger, garlic, soy sauce and 3 tablespoons oil together in a shallow dish. Add chicken and coat thoroughly, cover and marinate in the refrigerator for at least three hours.
2.
Heat the remaining oil in a wok or large skillet. Cook the chicken over moderately high heat until browned on all sides and cooked through, about 4 to 5 minutes per side. Transfer to a platter to cool slightly before cutting into thin slices.
3.
Slice the cucumber lengthwise and removed the seeds. Cut into bite size pieces.
4.
In a large bowl, combine salad vegetables, toss to mix. Divided salad and sliced chicken among individual serving bowls.
5.
Asian Salad Dressing:
6.
In a small bowl, whisk ingredients together. Drizzle dressing over salad and chicken and serve.
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