Chicken and Vegetable Salad with Grapes, Pineapple and Yellow Mayonnaise
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
618
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts (ready to cook, skinless)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 200 grams Pineapple (canned chunks)
- 4 sticks Celery
- 200 grams Corn (canned)
- 150 grams green Grape
- For the mayonnaise
- 200 grams Mayonnaise
- 1 tsp Curry powder
Preparation steps
1.
Rinse the meat, pat dry and cut into strips or bite-size pieces. Cook on all sides in a hot pan with oil, season with salt and pepper.
2.
Drain the pineapple and reserve juice. Rinse the celery and cut stalks into thin rings. Coarsely chop the greens. Rinse the corn through a sieve, and also drain well. Rinse and halve the grapes.
3.
For the mayonnaise, stir together 2 tablespoons pineapple juice with the mayonnaise and curry powder and season with salt and pepper.
4.
Mix all salad ingredients with the mayonnaise, season and serve in bowls.
