Spring Chicken Salad

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Spring Chicken Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 13 min.
Ready in
Calories:
1233
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,233 kcal(59 %)
Protein120.05 g(123 %)
Fat72.45 g(62 %)
Carbohydrates21.69 g(14 %)
Sugar added0 g(0 %)
Roughage5.94 g(20 %)
Vitamin A317.45 mg(39,681 %)
Vitamin D0 μg(0 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.64 mg(64 %)
Vitamin B₂0.8 mg(73 %)
Niacin60.52 mg(504 %)
Vitamin B₆2.08 mg(149 %)
Folate96.5 μg(32 %)
Pantothenic acid4.62 mg(77 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂1.32 μg(44 %)
Vitamin C36.24 mg(38 %)
Potassium1,246.39 mg(31 %)
Calcium93.09 mg(9 %)
Magnesium126.9 mg(42 %)
Iron7.55 mg(50 %)
Iodine2.7 μg(1 %)
Zinc7.77 mg(97 %)
Saturated fatty acids13.87 g
Cholesterol340.19 mg

Ingredients

for
4
Ingredients
1 cooked rotisserie chicken (cold)
3 cups frozen peas
1 red Bell pepper (rinsed; trimmed and cut into thin strips)
fresh Basil (to taste)
For Balsamic Vinaigrette Dressing
¼ cup white balsamic vinegar
2 teaspoons minced garlic
salt (to taste)
freshly ground Black pepper (to taste)
¾ cup olive oil
How healthy are the main ingredients?
olive oilgarlicBasilsalt

Preparation steps

1.
Cut chicken into slices.
2.
Place peas in a pot of boiling water, cook for 3 minutes. Drain well and cool slightly.
3.
Place chicken, peas, pepper strips, and basil in a bowl.
4.
In a nonreactive bowl, combine dressing ingredients. Drizzle vinaigrette over salad and toss to incorporate. Chill in the refrigerator for 2 hours before serving, to allow flavors to blend. Serve.