Chicken Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 42.45 g | (43 %) | ||
| Fat | 62.07 g | (54 %) | ||
| Carbohydrates | 41.13 g | (27 %) | ||
| Sugar added | 10.6 g | (42 %) | ||
| Roughage | 7.67 g | (26 %) |
| Vitamin A | 1,760.11 mg | (220,014 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 5.63 mg | (47 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.75 mg | (190 %) | ||
| Vitamin B₆ | 0.96 mg | (69 %) | ||
| Folate | 346.25 μg | (115 %) | ||
| Pantothenic acid | 2.17 mg | (36 %) | ||
| Biotin | 4.31 μg | (10 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 37.59 mg | (40 %) | ||
| Potassium | 1,293.05 mg | (32 %) | ||
| Calcium | 152.63 mg | (15 %) | ||
| Magnesium | 131.35 mg | (44 %) | ||
| Iron | 4.75 mg | (32 %) | ||
| Iodine | 5.54 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.56 g | |||
| Cholesterol | 73.1 mg |
Ingredients
- for the salad
- 4 Chicken breasts (about 150 grams)
- 50 grams toasted, chopped Peanuts (to sprinkle)
- 1 head Romaine lettuce (or Lollo Rosso)
- 200 grams fresh soybean sprout
- 100 grams Snow peas
- 1 Cucumber
- 1 carrot
- 5 small scallions
- 10 Water chestnut
- For the marinade / dressing
- 2 cloves garlic cloves
- 2 Tbsps freshly grated ginger
- 6 Tbsps dry sherry
- 4 Tbsps soy sauce
- 2 Tbsps sugar
- 1 Tbsp honey
- 6 Tbsps vegetable oil
- 6 Tbsps sesame oil
- salt
- cayenne pepper
- for preperation
- 2 Tbsps Peanut oil (to fry)
Preparation steps
For the marinade, peel and press the ginger. Mix the ginger with the sherry, soy sauce, sugar, honey and garlic. Mix the vegetable oil and sesame oil. Mix into the other prepared ingredients. Season with salt and cayenne pepper. Pour half of the marinade in a bowl. Wash and dry the chicken breast fillets and place in the bowl. Marinate for 12 hours, turning several times.
Place the other half of the marinade in a bowl, cover with plastic wrap and refrigerate.
After marinating, cut the fillets into strips. Heat the peanut oil in a pan and fry the meat in it. Remove from the heat and set aside.
Coarsely chop the peanuts. Rinse, spin dry and tear the lettuce into bite-size pieces. Place the lettuce in a bowl. Rinse and add the bean sprouts. Rinse the snow peas, rid them of any threads, cut into strips and add to the bowl. Peel and slice the cucumber, adding it to the bowl. Peel and grate the carrot, adding it to the bowl. Chop the scallions into thin rings, adding to the bowl. Drain the water chestbuts, cut into slices and add to the bowl.
Remove the remaining marinade from the refrigerator, pour over the salad and mix everything well. Arrange the salad on plates, arrange the chicken strips on top and serve sprinkled with peanuts.
