Vegetable and Chicken Salad with Mint
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams Chicken breasts
- 1 yellow paprika
- 1 green paprika
- 1 bunch Lemon balm
- 1 stalk Celery
- 1 scallion
- 1 Organic orange
- salt
- peppers
- 1 pinch sugar
- 2 Tbsps White balsamic vinegar
- 1 generous pinch Mustard
- 1 Tbsp olive oil
- 1 tsp butter
Preparation steps
1.
Rinse chicken breasts and pat dry, cut into bite-sized pieces. Heat butter in a pan ans saute chicken. Rinse peppers, cut into quarters, remove seeds and ribs, cut into strips. Rinse celery, remove threads and cut into thin slices. Rinse and dry scallions, chop white parts, cut green parts into small rings.
2.
Rinse orange in hot water, grate zest.Cut out orange segments, reserve juice. Rinse lemon balm leaves, cut half into thin strips, leave the rest whole.
3.
Combine orange juice with vinegar, oil and mustard. Season with salt, pepper and sugar. Combine chicken with orange zest, pepper strips, celery, cut lemon balm leaves and scallions. Toss with dressing. Arange on plates and garnish with whole lemon balm leaves. Serve.
