Romaine Salad with Chicken, Pears and Roquefort Cheese
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Romaine Salad with Chicken, Pears and Roquefort Cheese - Romaine Salad with Chicken, Pears and Roquefort Cheese
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 200 grams Romaine lettuce
- 100 grams Roquefort cheese
- 2 Pear
- 3 Tbsps Raspberry vinegar
- 1 Tbsp Raspberry syrup
- 4 Tbsps grapeseed oil
- 2 Tbsps honey
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken breasts, pat dry and coat with honey. Add salt and pepper and bake in preheated oven at 180°C (approximately 350°F) for 15-20 minutes.
2.
Rinse romaine lettuce and cut into bite-sized pieces.
3.
Rinse pears, halve, core and cut into thin strips. Arrange with lettuce on plates.
4.
For salad dressing, whisk together raspberry vinegar, raspberry syrup and oil and season to taste with salt and pepper. Slice chicken breasts, arrange on salad and sprinkle with crumbled Roquefort. Drizzle with dressing to serve.
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