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Kristy Andrlová
By Kristy Andrlová

Chicken Salad with Balsamic and Bean Sprouts.

4 steps
Prep:15minCook:15min
Updated at: Thu, 30 Jan 2025 13:10:30 GMT

Nutrition balance score

Good
Glycemic Index
49
Low
Glycemic Load
17
Moderate

Nutrition per serving

Calories540.1 kcal (27%)
Total Fat32 g (46%)
Carbs34.3 g (13%)
Sugars10.3 g (11%)
Protein30.9 g (62%)
Sodium871.7 mg (44%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the Chicken: Slice the chicken breast into thin steaks. Season with salt and pepper. Heat a skillet over medium heat, add 1 tablespoon butter, and cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked. Set aside to rest.
chicken meatchicken meat300g
saltsalt½ teaspoon
pepperpepper¼ teaspoon
butterbutter2 tablespoons
Step 2
Make the Garlic Croutons: Cut the rye bread into small cubes. Melt butter in a skillet over medium heat. Add the sliced garlic and bread cubes. Cook, stirring frequently, until the bread is golden and crisp, and the garlic is fragrant. Remove from heat.
slices wholegrain breadslices wholegrain bread3
butterbutter2 tablespoons
garlicgarlic4 cloves
Step 3
Prepare the Salad: In a large bowl, combine the mixed salad greens, bean sprouts, and sliced tomatoes. Drizzle with balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Toss gently to coat.
tomatoestomatoes300g
saltsalt½ teaspoon
pepperpepper¼ teaspoon
mixed salad greensmixed salad greens2 cups
olive oilolive oil2 tablespoons
balsamic vinegarbalsamic vinegar3 tablespoons
bean sproutsbean sprouts1 cup
Step 4
Assemble the Dish: Slice the cooked chicken into strips. Arrange the salad on plates or a serving dish. Top with the chicken strips, garlic croutons, and any remaining dressing from the bowl.

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