Tropical Chicken Salad
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
486
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,065 mg | (27 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 Tbsp Curry powder
- 1 ripe Pineapple
- 50 milliliters Orange juice
- 1 Tbsp soy sauce
- 2 Tbsps sesame oil
- 1 pinch cayenne pepper
- 2 Tbsps freshly chopped mint
- 2 Tbsps Coconut flakes
- mint (to garnish)
Preparation steps
1.
Rinse the chicken breast fillets, pat dry and cut into strips. Season with curry powder, salt and pepper. Heat some butter in a pan and fry the portions while stirring. Allow to cool.
2.
Peel the pineapple and cut lengthwise into quarters. Cut the flesh into small pieces and combine them with the meat in a bowl.
3.
For the dressing, mix the orange juice with soy sauce and sesame oil. Season with salt, pepper and cayenne pepper and mix in the mint.
Drizzle the dressing over the chicken and pineapple pieces and shower the salad with coconut flakes.
Suggestion: serve on the halved pineapple and garnished with mint leaves.
