Chicken and egg salad

60 min
Type of dish: Birds, Main course, Salads
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 0.333 kg
Eggs 5.0 ud
Tomate cherry de colores 0.2 kg
Onion 0.1 kg
Carrots 0.067 kg
Campestre salad 333.333 g
Green pitted olives 0.133 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
238.91
kcal
Carbohydrates
4.37
g
Proteins
23.84
g
Lipids
13.82
g
Fiber 4.13 g
Saturates 3.2 g
Monounsaturated fatty acids 6.43 g
Polyunsaturated fatty acids 2.24 g
Cholesterol 275.68 mg
Calcium 118.97 mg
Iron 3.08 mg
Zinc 1.48 mg
Vitamin A 324.33 ug
Vitamin C 17.55 g
Folic acid 109.37 ug
Salt (Sodium) 1755.72 mg
Sugars 2.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.