Asian Chicken Salad
Asian Chicken Salad - Destined to become a favorite
Healthy, because
Even smarter
Nutritional values
Lean poultry meat provides plenty of digestible protein for satiety and is also suitable for all those who have to keep an eye on their blood fat values. Celery has a diuretic effect and can thus have a positive influence on high blood pressure values.
Serve the salad together with whole wheat bread. The fiber in the bread also keeps you full for a long time.
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 5 stalks Celery
- 8 sprigs cilantro
- 1 pc fresh ginger
- 1 garlic clove
- salt
- 6 white peppercorns
- 4 Chicken breasts (about 21-22 oz.)
- 4 scallions
- 1 green chili pepper
- 3 Tbsps Sesame seeds
- 5 Tbsps light soy sauce
- 3 Tbsps Rice vinegar
- 2 Tbsps sesame oil
- peppers
- 1 tsp brown sugar
Kitchen utensils
Preparation steps
Rinse and dry the celery and remove any strings. Cut 3 stalks into thin strips. Coarsely chop the remaining 2 stalks.
Rinse cilantro, shake dry and pluck leaves.
Peel and finely chop the ginger root and garlic and combine in a bowl. Reserve ginger peel.
Fill a large pot with 1 1/2 quarts of water. Add the chopped celery, ginger peel, 1 pinch of salt, and some pepper and bring the water to a boil.
Rinse the chicken and add to pot. Cook for about 5 minutes. Remove the pot from the heat, cover and let chicken continue to cook for 20 minutes.
Meanwhile, blanch celery strips in a small pot of boiling salted water for 30-60 seconds. Drain and rinse with cold water, then drain well.
Rinse and dry scallions and cut diagonally into thin rings. Rinse and dry the chile pepper and chop finely.
In a small pan, toast the sesame seeds until golden brown, stirring constantly. Place on a seperate plate and let cool.
Combine the soy sauce, rice vinegar, sesame oil, ginger, garlic and chile in a small bowl for the dressing. Season with salt, pepper and sugar.
Using a slotted spoon, remove the chicken breast from the pot. Allow to cool slightly and then cut into thin strips.
In a large bowl, combine the chicken, celery s trips, scallions and the dressing and let stand for 10 minutes before serving, sprinkled with cilantro and sesame seeds.
