Tomato and Diced Chicken Salad
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 small, skinless Chicken breasts (diced)
- 1 ½ Tbsps balsamic vinegar
- 4 cups Mache Lettuce (lamb's lettuce)
- 1 cup cherry Tomatoes (chopped)
- 1 ½ Tbsps Parmesan (finely grated)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saute pan or wok set over a moderate heat until hot. Season the chicken pieces and saute in the oil for 8 - 10 minutes until golden and cooked through.
2.
Deglaze the pan with the vinegar, tossing and stirring well.
3.
Divide the lettuce and tomatoes between serving plates. Top with the chicken and grated Parmesan before serving.
