Chicken and egg salad

60 min
Type of dish: Salads, Main course, Birds
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 0.5 kg
Eggs 5.0 ud
Tomate cherry de colores 0.3 kg
Onion 0.15 kg
Carrots 0.1 kg
Chopped Batavia lettuce 600.0 g
Green pitted olives 0.2 kg
Elaboration
  • 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.

PLATING UP

  • 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)
Energy
317.89
kcal
Carbohydrates
6.96
g
Proteins
32.37
g
Lipids
17.33
g
Fiber 5.09 g
Saturates 3.86 g
Monounsaturated fatty acids 8.46 g
Polyunsaturated fatty acids 2.86 g
Cholesterol 298.68 mg
Calcium 170.33 mg
Iron 4.13 mg
Zinc 1.87 mg
Vitamin A 434.3 ug
Vitamin C 27.01 g
Folic acid 167.3 ug
Salt (Sodium) 2597.98 mg
Sugars 3.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.