Brazillian Chicken Breast Salad

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 2 boneless, skinless chicken breast , halved
  • salt and pepper , to taste
  • 2 green bell peppers , seeded and very thinly sliced
  • 1 red bell peppers , seeded and very thinly sliced
  • 1/2 Cup hearts of palm , cut into .5 in. slices
  • 1 bananas , cut into .25 in. slices
  • 2 3/4 Fl Oz extra virgin olive oil
  • 2 3/4 Fl Oz orange juice
  • 2 Tbsp lime juice
  • 4 Tbsp red wine vinegar
  • 1 tsp crushed red pepper
  • 7/8 pinch cayenne
  • 1 tsp Tabasco sauce
  • 7/8 pinch sugar
Preheat oven to 375 ℉. Place chicken breasts in a baking pan and sprinkle with a scant amount of salt and pepper. Bake 8-10 minutes, or just until done. Let cool and cut julienne. Combine the chicken, peppers, hearts of palm, and banana in a mixing bowl, tossing gently. Season with salt and pepper to taste. For the dressing, combine remaining ingredients in a blender. Drizzle half the dressing over the chicken mixture and toss to coat well. Chill well before serving. Pass the remaining dressing on the side.
Calories
400 Cal
Fat
22 g
Carbs
16 g
Protein
33 g
Fiber
3.3 g
Sugar
8.8 g
Cholesterol
84 mg
Sodium
160 mg


Nutrients

Fiber     3.3 g
Fat     22 g
Sugar     8.8 g
Carbs     16 g
Protein     33 g
Calories     400 Cal

Fats

Fat, Poly     2.8 g
Fat, Mono     14 g
Fat, Sat     3.6 g
Fat, Trans     0 g
Fat, Percent     50 %

Vitamins

Vitamin, K     18 mcg     15 %
Vitamin, A     1800 IU     60 %
Vitamin, B12     0.3 mcg     14 %
Niacin     15 mg     92 %
Riboflavin     0.2 mg     16 %
Vitamin, C     120 mg     130 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1 mg     62 %
Vitamin, E     3.9 mg     26 %
Panto, Acid     1.3 mg     26 %
Choline     95 mg     17 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     41 mcg     4.1 %
Phosphorus     270 mg     39 %
Magnesium     59 mg     14 %
Copper     0.2 mcg     18 %
Fluoride     1.8 mcg     46 %
Zinc     1.5 mg     13 %
Cholesterol     84 mg     0.5 %
Sodium     160 mg     11 %
Selenium     28 mcg     51 %
Manganese     0.5 mg     7 %
Potassium     650 mg     14 %
Iron     2.3 mg     29 %