Directions:
- Line a backing tray with baking paper,
- Bake the chicken breast in the over, with a sprinkle of tarragon, turn two times and let bake for at least 30 minutes, until cooked through.
- Mix all the vegetable items together.
- Once chickeb is cooked, remove from oven and allow to cool slightly, then cut into thin slices and serve over the salad mix.
- Squeeze some lemon or orange juice over the salad.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.17 Kcal (1654 kJ) | ||
| Calories from fat | 122.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.58g | 21% | |
|---|---|---|---|
| Cholesterol | 118mg | 39% | |
| Sodium | 752.48mg | 31% | |
| Potassium | 1392.89mg | 30% | |
| Total Carbs | 27.23g | 9% | |
| Sugars | 14.12g | 56% | |
| Dietary Fiber | 9.23g | 37% | |
| Protein | 46.47g | 93% | |
| Vitamin C | 58.2mg | 97% | |
| Iron | 2.8mg | 15% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 78.1 Kcal (327 kJ) | ||
| Calories from fat | 24.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 21% | |
|---|---|---|---|
| Cholesterol | 23.32mg | 39% | |
| Sodium | 148.71mg | 31% | |
| Potassium | 275.28mg | 30% | |
| Total Carbs | 5.38g | 9% | |
| Sugars | 2.79g | 56% | |
| Dietary Fiber | 1.82g | 37% | |
| Protein | 9.18g | 93% | |
| Vitamin C | 11.5mg | 97% | |
| Iron | 0.6mg | 15% | |
| Calcium | 19.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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