Tossed Salad with Grilled Chicken and Bacon-Pear Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 939 cal. | (45 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,128 mg | (28 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 250 grams mixed Fresh herbs (such as arugula, lemon balm, cress, and rue)
- 1 shallot
- 100 grams Bacon
- 1 ripe Pear
- 4 Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps Walnut oil
- 2 Tbsps Sesame seeds
- 50 grams raisins
- 8 Tbsps Cider
- 3 Tbsps honey
- 200 grams Baguette
- 100 grams whole blanched Walnut
Preparation steps
Preheat the oven to 150°C (approximately 300°F). Rinse the lettuce, spin dry and pluck leaves. Peel and finely chop shallot. Cut the bacon into cubes. Rinse the pear, peel, halve, core, and cut into cubes. Rinse the chicken breasts, pat dry, and season with salt and pepper to taste. Heat the oil in a grill pan. Add the chicken and sear until golden, about 3-4 minutes per side. Place in the oven and continue to cook until cooked through, about 5-10 minutes.
During the finaly 3-5 minutes of the chicken's cooking time, add the shallots, bacon, pears and sesame seeds to the pan. Stir in the walnut oil, raisins, cider and honey, and season with salt and pepper to taste.
Cut the bread into slices and toast in the oven until golden. Remove from oven and tear into bite-size pieces.
In a bowl, toss the lettuce with the pear and bacon mixture, walnuts and croutons. Divide between plates. Top each with half a chicken breast.
