60 min
Type of dish: Salads, Birds
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.0 ud
Tomate cherry de colores 0.25 kg
Onion 0.15 kg
Carrots 0.075 kg
Campestre salad 500.0 g
  • Vacuum pack the chicken breasts and cook at 90 °C for 45 minutes, fold and cut into 1 cm slices.
  • Cook the eggs and cut in sixths.
  • Halve the cherry tomatoes, julienne the onion and shred the carrot.


  • Place the lettuce on the plate.
  • Place the rest of the ingredients.
  • Finally add the olives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 5.61 g
Saturates 3.91 g
Monounsaturated fatty acids 8.44 g
Polyunsaturated fatty acids 2.62 g
Cholesterol 343.8 mg
Calcium 165.01 mg
Iron 4.05 mg
Zinc 2.06 mg
Vitamin A 403.7 ug
Vitamin C 24.0 g
Folic acid 154.2 ug
Salt (Sodium) 845.25 mg
Sugars 4.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.