Spinach and Papaya Salad with Chicken

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Spinach and Papaya Salad with Chicken
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
224
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie224 cal.(11 %)
Protein2 g(2 %)
Fat18 g(16 %)
Carbohydrates14 g(9 %)
Sugar added2 g(8 %)
Roughage4.3 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.1 mg(43 %)
Vitamin K23.2 μg(39 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.2 mg(14 %)
Folate26 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C85 mg(89 %)
Potassium542 mg(14 %)
Calcium39 mg(4 %)
Magnesium59 mg(20 %)
Iron0.9 mg(6 %)
Iodine4 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids6 g
Uric acid21 mg
Cholesterol17 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
8 ozs Spinach (fresh)
¼ Iceberg lettuce
1 ripe Avocado
1 Tbsp lemon juice
1 ripe Papaya
1 purple onion
2 Tbsps fennel seeds
4 Tbsps white balsamic vinegar
2 Tbsps butter
1 tsp sugar
salt
peppers
2 Tbsps vegetable oil
How healthy are the main ingredients?
SpinachsugarAvocadoPapayaonionsalt

Preparation steps

1.

Rinse the spinach, trim and shake dry. Rinse the lettuce, shake dry and tear into bite-sized pieces. Cut the avocado in half, remove the pit, cut into wedges and remove the skin. Cut the avocado wedges in slices and sprinkle with lemon juice.

2.

Peel the papaya, cut in half, remove seeds and cut into bite size pieces.

For the fennel dressing, melt the butter in a saucepan, add the fennel seeds and fry. Sprinkle with sugar and let caramelize slightly. Deglaze with balsamic vinegar. Remove from heat.

Heat the oil in another pan and fry the chicken breasts on both sides for about 7 minutes.

3.

Peel the onion, cut and slice into rings. Cut the chicken into thin slices, mix hot or cold with the remaining salad ingredients and toss with the fennel dressing. Serve with fresh white bread.

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