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Strawberry Avocado Salad with Chicken

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Average: 4.9 (15 votes)
(15 votes)
Strawberry Avocado Salad with Chicken

Strawberry Avocado salad with chicken - with a spicy ginger and lemon dressing. Photo: Maren Baumgarten

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Health Score:
9,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
788
calories
Calories

Healthy, because

Even smarter

Nutritional values

Strawberries contain ferulic and ellagic acid, secondary plant substances that can have a cancer-preventing effect. Meanwhile, chicken adds plenty of lean protein to the dish.

For a vegetarian variation on this dish, bread and fry halloumi cheese instead of the chicken.

1 serving contains
(Percentage of daily recommendation)
Calorie788 kcal(38 %)
Protein56 g(57 %)
Fat37 g(32 %)
Carbohydrates56 g(37 %)
Sugar added5.6 g(22 %)
Roughage10.6 g(35 %)
Vitamin A0.3 mg(38 %)
Vitamin D4.3 μg(22 %)
Vitamin E9.5 mg(79 %)
Vitamin K93.8 μg(156 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.3 mg(28 %)
Vitamin B₆1.5 mg(107 %)
Folate137 μg(46 %)
Pantothenic acid2.7 mg(45 %)
Biotin21.8 μg(48 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C70 mg(74 %)
Potassium1,638 mg(41 %)
Calcium151 mg(15 %)
Magnesium163 mg(54 %)
Iron6.6 mg(44 %)
Iodine12.1 μg(6 %)
Zinc4.5 mg(56 %)
Saturated fatty acids6.2 g
Uric acid400 mg
Cholesterol228 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
12 ounces Chicken breasts
1 tablespoon soy sauce
peppers
1 teaspoon paprika
2 teaspoons Tomato paste
4 handfuls mixed Lettuce (arugula, lollo rosso, lettuce)
6 ounces Strawberries
1 lemon
1 Avocado
1 egg
2 tablespoons Whole wheat flour
6 tablespoons Corn flakes (no sugar)
3 tablespoons Canola oil
1 tablespoon honey
salt
½ red onion
1 teaspoon ginger
2 teaspoons Sunflower seed
2 teaspoons Pine nuts
Product recommendation

If you cannot find unsweetened cornflakes then substitute with panko crumbs

Preparation

Kitchen utensils

2 Non-stick pans, 1 Citrus juicer, 1 Grater

Preparation steps

1.

Rinse chicken breast, pat dry and cut into 6 pieces. Mix in a bowl with soy sauce, pepper, paprika powder and tomato paste and leave to marinate for about 10 minutes.

2.

In the meantime, clean, wash and spin dry the salad. Clean, wash, pat dry and cut strawberries into small pieces. Squeeze lemon. Cut avocado in half, remove pit, remove flesh from skin, dice and mix with half of the lemon juice.

3.

Place the egg in a shallow soup bowl and whisk with a fork. Put flour into a second shallow bowl. Crumble the cornflakes and put them in another bowl. Bread the chicken pieces first in flour, then in egg and then in the flakes. Heat oil in a pan and fry chicken on each side at medium heat.

4.

Mix a dressing from honey, remaining lemon juice, salt and pepper. Peel onion and ginger, dice onion and grate ginger, add both to the dressing. Mix the sunflower seeds and pine nuts and fry in a hot pan without fat at low heat for about 4 minutes.

5.

Divide the salad between two plates, place the strawberries and avocado on top and drizzle with the dressing. Serve with chicken nuggets and sprinkle the seeds on the salad.