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Thai-style chicken salad
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 28 mins
Calories:
200
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 265.3 μg | (442 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 1 Red chili pepper
- 2 centimeters ginger
- 1 shallot
- 1 sprig Lemongrass (only the whites)
- 2 Tbsps vegetable oil
- 1 Tbsp freshly chopped cilantro
- 1 Tbsp freshly chopped Thai basil
- 1 Tbsp Lime juice
- salt
- 4 Lettuce
Preparation steps
1.
Rinse the chicken, pat dry and very finely chop. Rinse chile pepper, trim and chop. Peel ginger and shallot and finely chop. Chop lemongrass very finely. Sauté lemongrass with the shallot, ginger and chile pepper in oil until translucent. Add the chicken to the pan and stir-fry until crumbly, about 5 minutes.
2.
Add the herbs and season with lime juice and salt.
3.
Serve the chicken salad in lettuce leaves.
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