Chicken and Shrimp Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 43 min.
Ready in
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (each about 120 grams)
- 500 milliliters chicken stock
- 250 grams King prawn (ready to cook, peeled and deveined)
- 1 Tbsp lemon juice
- salt
- 2 Romaine lettuce
- 1 pink Grapefruit
- 150 grams Yogurt (0.1% fat)
- 1 tsp honey
- peppers (freshly ground)
- Cress (for garnishing)
Preparation steps
1.
Poach chicken breast fillets in hot water for about 10 minutes on low heat. Take out, cover with foil and let rest for about 10 minutes. Cook shrimp in hot broth for about 2-3 minutes. Remove, drain, sprinkle with lemon juice and season with salt.
2.
Rinse lettuce, shake dry, chop coarsely if necessary. Peel grapefruit and separate segments from white skin. Preserve grapefruit juice. Combine 2 tablespoons of grapefruit juice with yogurt and honey. Season with salt and pepper.
3.
Cut chicken fillets into strips and season with salt and pepper. Place lettuce with grapefruit segments on plates.Top with chicken and shrimp, drizzle with yogurt dressing. Sprinkle with cress and freshly ground pepper. Serve.
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