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Protein and omega-3 source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
112
KCAL / 100G
Carbs
3.1g
· 11%
Protein
11.2g
· 40%
Fat
6.1g
· 49%
Fiber
1.4g
Vitamins
Vitamin K
74µg · 62% DV
B3
4.7mg · 29% DV
B6
0.36mg · 21% DV
Vitamin C
11.8mg · 13% DV
Minerals
Selenium
12.2µg · 22% DV
Phosphorus
132mg · 19% DV
Zinc
1mg · 9% DV
Potassium ⭐
308mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.94g
MONOUNSATURATED
3.62g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Poaching, steaming, or pan-cooking chicken over moderate heat helps keep it tender. Let it rest before slicing or shredding so the juices redistribute rather than run into the salad.
Rinse purslane thoroughly in several changes of water, paying close attention to the stems where grit can collect. Dry it well afterward so the dressing does not become diluted.
Yes, but store the cooked chicken, dry purslane, and dressing separately until serving. This keeps the leaves crisp and reduces excess moisture.
A dressed salad with cooked chicken is usually best eaten within one day when kept covered in the refrigerator. Discard it if it has sat at room temperature for too long, develops an off smell, or becomes unusually watery.
Freezing the assembled salad is not recommended because purslane becomes soft and releases water after thawing. Plain cooked chicken can be frozen separately, then combined with fresh purslane later.
No. Purslane has succulent, slightly tangy leaves and stems, while watercress has a more peppery flavor and grows differently. They can both be used in salads, but they are not interchangeable in texture or taste.
A simple olive oil and lemon dressing complements purslane's natural tang and the mild flavor of chicken. Yogurt-based dressings also work well, though they are best added just before eating to prevent wilting.
Chicken provides protein that can support muscle repair after training, while purslane adds freshness and volume. After a long or intense session, add a carbohydrate food such as grains, potatoes, or fruit if a more substantial recovery meal is needed.
Yes, it can make a light evening meal. People who are prone to reflux may prefer a milder dressing and should note whether lemon, vinegar, garlic, or spicy seasonings trigger symptoms.
Chicken must be fully cooked, and utensils or boards used for raw chicken should not touch the ready-to-eat salad. People advised to limit oxalate-rich foods, including some individuals with a history of kidney stones, should discuss purslane portions with a clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.