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Bean and Fried Carrot Salad

Wonderfully tasty and incredibly nourishing! Anyone can make this salad of beans and fried carrots in their own kitchen. With what seem like the simplest ingredients, you end up with an unexpected combination of flavors. On top of that, it's remarkably filling and nutritious, packed with the protein found in chicken and beans.

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Salad beans, fried carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 8 g
Fats 41 % 12 g
Carbohydrates 31 % 9 g
174 kcal
GI: 33 / 0 / 67
    1. Preheat the oven to 350–400°F (180–200°C). 2. In a small bowl, mix the salt, ground black pepper, curry powder, and garlic powder for a bit of a kick. Pour in the olive oil and stir well — this is the marinade for the chicken. 3. Rinse the chicken breast thoroughly under running water and pat it dry with paper towels. Rub the marinade all over the meat, then put it in a bowl and let it marinate for about 20 minutes. Wrap it in foil, set it on a baking sheet or in a baking dish, and bake in the preheated oven for 20–25 minutes until cooked through. 4. Prep the vegetables: peel, rinse, and dry them. Cut the onion into thin half-rings and grate the carrot on a coarse grater. 5. Pour a little vegetable oil into a small skillet and fry the onion and carrot over medium heat for 5–6 minutes until soft and golden. 6. Meanwhile, take the baked chicken out of the oven, unwrap the foil, let it cool a little, and cut it into thin strips or shred it. 7. Transfer the cut chicken and the fried vegetables to a large bowl. 8. Open the can of beans and drain off all the liquid. Add the beans to the bowl with the meat and vegetables. 9. Add the mayonnaise and mix all the ingredients together well. Taste and season with salt and ground black pepper as needed. 10. Rinse and dry the dill sprigs, then chop them finely. Garnish the finished chicken, bean, and fried carrot salad with dill and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Curry - 352  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Canned beans - 99  kcal/100g

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