Salad with Chicken Strips and Pineapple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 28.23 g | (29 %) | ||
| Fat | 21.15 g | (18 %) | ||
| Carbohydrates | 30.22 g | (20 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.37 g | (15 %) |
| Vitamin A | 382.95 mg | (47,869 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.42 mg | (12 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 17.23 mg | (144 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 7.58 μg | (3 %) | ||
| Pantothenic acid | 0.88 mg | (15 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 49.47 mg | (52 %) | ||
| Potassium | 386.47 mg | (10 %) | ||
| Calcium | 65.57 mg | (7 %) | ||
| Magnesium | 30.08 mg | (10 %) | ||
| Iron | 4.12 mg | (27 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.92 mg | (12 %) | ||
| Saturated fatty acids | 3.02 g | |||
| Cholesterol | 73.1 mg |
Ingredients
- Ingredients
- 4 small Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 250 grams Pineapple
- 1 Apple
- 2 Tbsps lemon juice
- 1 Red Bell pepper
- 200 grams green Romano bean
- 200 grams mixed Lettuce (Lettuce, curly endive ...)
- 2 Tbsps White vinegar
- 3 Tbsps sunflower oil
- 1 pinch sugar
- ½ tsp Mustard
Preparation steps
Season chicken with salt and pepper and cut into bite-size pieces. Cut pineapple into cubes. Rinse bell pepper, cut in half, remove seeds and ribs and cut into strips.
Rinse beans and cut diagonally into about 3-4 cm (approximately 1 1/2 inch) long pieces.
Cook beans in a pot of boiling salted water for about 8 minutes. Drain, rinse with cold water and drain again. Rinse apples, cut into quarters, remove cores, cut into bite-size pieces and sprinkle with lemon juice.
Rinse leaf lettuce, trim, spin dry and tear into small pieces.
Heat oil in a pan, fry chicken meat on all sides until browned, add bell pepper and fry for 4 minutes, then add pineapple, apple and beans and fry for 2-3 minutes, stirring occasionally and season with salt and pepper.
Mix vinegar in a bowl with mustard and sugar and season with a little salt and pepper. Gradually whisk oil into the bowl the oil embezzled. Arrange salad on plates, cover with chicken and serve drizzled with the dressing.
