Tossed Salad with Grilled Chicken and Bacon-Pear Dressing

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Tossed Salad with Grilled Chicken and Bacon-Pear Dressing
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
939
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie939 cal.(45 %)
Protein61 g(62 %)
Fat52 g(45 %)
Carbohydrates56 g(37 %)
Sugar added8 g(32 %)
Roughage7.5 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E8.4 mg(70 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin35.3 mg(294 %)
Vitamin B₆1.5 mg(107 %)
Folate103 μg(34 %)
Pantothenic acid2 mg(33 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C19 mg(20 %)
Potassium1,128 mg(28 %)
Calcium300 mg(30 %)
Magnesium144 mg(48 %)
Iron8.4 mg(56 %)
Iodine15 μg(8 %)
Zinc4.4 mg(55 %)
Saturated fatty acids13.2 g
Uric acid393 mg
Cholesterol139 mg
Complete sugar27 g

Ingredients

for
4
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
How healthy are the main ingredients?
WalnutraisinshoneySesame seedsWalnut oilshallot

Preparation steps

1.

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.

2.

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.

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