Endive Salad with Avocado and Chicken
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pomegranate
- 120 milliliters Orange juice
- 1 Tbsp honey
- 2 Tbsps Lime juice
- 100 milliliters unsweetened Coconut milk
- 1 tsp cornstarch
- Curry powder
- salt
- 250 grams chicken
- 2 Endive
- 2 ripe Avocados
- lemon juice
Preparation steps
1.
Cut the pomegranate in half and tap with a wooden spoon to remove the seeds.
2.
Heat the orange juice with the honey, lime juice and coconut milk in a saucepan. Mix the cornstarch with a small amount of water until smooth and stir into the mixture to thicken. Season with curry and a pinch of salt. Remove from the heat, pour into a bowl and let cool.
3.
Slice the chicken into wide strips. Rinse the endive, remove the outer leaves and cut the remaining endive into bite-sized pieces.
4.
Cut the avocados in half, remove the pit and cut into thin slices. Immediately sprinkle with lemon juice.
5.
Mix the chicken strips with chicory and avocado strips, distribute in bowls and sprinkle with pomegranate seeds. Drizzle with the sauce and serve.
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