Watercress and Orange Chicken Salad
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 116.9 μg | (195 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts
- salt
- peppers (freshly ground)
- 7 Tbsps olive oil
- 4 handfuls Watercress
- 1 ripe Avocado
- 2 red onions
- 2 Tbsps lemon juice (freshly squeezed)
- 2 Oganic oranges
- 100 grams Gorgonzola (chopped)
Preparation steps
1.
Rinse chicken breasts, pat dry and season with salt and pepper.
2.
Heat 2 tablespoons of oil in a pan. Cook chicken on each side, about 5-7 minutes, depending on thickness. Remove from heat and cut into thin strips.
3.
Rinse watercress and spin dry. Peel avocado, cut in half, remove seed and slice. Peel onions and cut into rings. Peel oranges, separate segments and carefully remove skin. Collect orange juice.
In a large bowl, combine watercress, chicken, avocado slices, onions and oranges. Mix so that avocado slices are not completely crushed.
4.
Whisk together 5 tablespoons olive oil, lemon juice, collected orange juice, salt and pepper. Arrange salad on 4 plates, drizzle with salad dressing and serve sprinkled with gorgonzola.
