Spring Salad with Potatoes, Spinach and Chicken

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Spring Salad with Potatoes, Spinach and Chicken
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
283
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie283 kcal(13 %)
Protein17.43 g(18 %)
Fat15.73 g(14 %)
Carbohydrates21 g(14 %)
Sugar added1.44 g(6 %)
Roughage3.37 g(11 %)
Vitamin A330.26 mg(41,283 %)
Vitamin D0.04 μg(0 %)
Vitamin E3.14 mg(26 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.14 mg(13 %)
Niacin10 mg(83 %)
Vitamin B₆0.46 mg(33 %)
Folate70.98 μg(24 %)
Pantothenic acid0.71 mg(12 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C48.98 mg(52 %)
Potassium671.33 mg(17 %)
Calcium68.81 mg(7 %)
Magnesium51.05 mg(17 %)
Iron2.74 mg(18 %)
Iodine0.42 μg(0 %)
Zinc0.81 mg(10 %)
Saturated fatty acids1.5 g
Cholesterol36.55 mg

Ingredients

for
4
Ingredients
2
Chicken breasts (about 120 grams each)
4 tablespoons
150 grams
2
1 handful
young Spinach
1 handful
300 grams
cooked, new Potatoes
4 tablespoons
1 teaspoon
1 teaspoon
Chopped leek stalks (for garnish)

Preparation steps

1.

Rinse the chicken, pat dry and season with salt and pepper. Fry on both sides for 2-3 minutes in some oil in a grill pan. Reduce the heat and cook for another 5 minutes.

2.

Rinse and trim the snow peas and blanch for 1-2 minutes in salted water. Rinse cold and drain.

Rinse the lettuce and spinach, shake dry and tear into bite-sized pieces. Cut the potatoes into slices.

3.

For the dressing, combine the vinegar with the mustard, 1-2 tablespoons of water, the honey and the oil and season with salt and pepper.

Mix all the prepared ingredients with the dressing and serve garnished with chives.