Strawberry Avocado salad with chicken
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.
(Percentage of daily recommendation)
| Calorie | 788 cal. | (38 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 93.8 μg | (156 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,638 mg | (41 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 12.1 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 228 mg |
Ingredients
- Ingredients
- 12 ozs Chicken breasts
- 1 Tbsp soy sauce
- peppers
- 1 tsp paprika
- 2 tsps Tomato paste
- 4 handfuls mixed Lettuce (arugula, lollo rosso, lettuce)
- 6 ozs Strawberries
- 1 lemon
- 1 Avocado
- 1 egg
- 2 Tbsps Whole wheat flour
- 6 Tbsps Corn flakes (no sugar)
- 3 Tbsps Canola oil
- 1 Tbsp honey
- salt
- ½ red onion
- 1 tsp ginger
- 2 tsps Sunflower seed
- 2 tsps Pine nuts
Preparation steps
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.
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.
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.
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.
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.