Vegetable and Chicken Salad with Mint

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Vegetable and Chicken Salad with Mint
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
263
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie263 cal.(13 %)
Protein31 g(32 %)
Fat8 g(7 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage3.4 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin19.8 mg(165 %)
Vitamin B₆0.8 mg(57 %)
Folate40 μg(13 %)
Pantothenic acid1.4 mg(23 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C54 mg(57 %)
Potassium648 mg(16 %)
Calcium109 mg(11 %)
Magnesium54 mg(18 %)
Iron2 mg(13 %)
Iodine2 μg(1 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.4 g
Uric acid265 mg
Cholesterol83 mg
Complete sugar14 g

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
How healthy are the main ingredients?
Chicken breastCeleryolive oilsugarMustardsalt

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.