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 5.5 g
Saturates 3.72 g
Monounsaturated fatty acids 7.51 g
Polyunsaturated fatty acids 2.65 g
Cholesterol 312.48 mg
Calcium 155.29 mg
Iron 3.99 mg
Zinc 1.94 mg
Vitamin A 357.26 ug
Vitamin C 23.28 g
Folic acid 149.39 ug
Salt (Sodium) 2001.29 mg
Sugars 3.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.