Asparagus and Chicken Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Chicken breasts
- 500 grams Asparagus
- salt
- sugar
- 1 Tbsp butter
- 1 bunch Radish
- 2 Tbsps White vinegar
- 2 Tbsps clarified butter
- 4 Tbsps Walnut oil
- freshly ground peppers
- ½ bunch fresh Chervil (chopped)
Preparation steps
1.
Rinse and peel the asparagus, cut off the ends and cut into 5 cm wide pieces (approximately 2 inches). Boil in salted water, with a little sugar and butter, for about 20 minutes. Drain well.
2.
Rinse, trim and slice the radishes.
3.
For the dressing, combine the vinegar with the walnut oil and season with salt and pepper. Mix into the radishes and asparagus.
4.
Cut the chicken breasts into slices and fry in butter until golden brown. Season with salt and pepper.
Arrange the chicken on plates along with the asparagus salad and serve garnished with chervil.
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