Greens & Berries Chicken Salad (Pre-Op)
- Time: 5 minutes (if using cooked quinoa)
- Servings: 2
- Stage: Pre-Op
INGREDIENTS:
- Quinoa, cooked - 1 cup (185 grams)
- Rotisserie chicken, cooked, light and dark meat combined - 7 oz (200 grams)
- Spinach, fresh, chopped - 2 handful (80 grams)
- Blueberries - 1/2 cup (75 grams)
- Raspberries - 1/2 cup (62 grams)
- Mint, fresh leaves, chopped - 2 tbsp (5 grams)
- Lemon, juice only - 1/2 medium (24 grams)
- Sea salt - 1/8 tsp (pinch)(optional)
INSTRUCTIONS:
- Cook the quinoa if using uncooked (1/3 cup uncooked). Let it cool down before adding to the salad.
- Shred the rotisserie chicken and add to a big bowl together with the cooked quinoa.
- Add the spinach, blueberries, raspberries, and mint leaves.
- Add the lemon juice and sea salt (optional), and gently mix. Enjoy!
*Note: Stays fresh in the refrigerator for 2 days in an airtight container. Best eaten cold. Feel free to add a bit more lemon juice if desired.
NUTRITION FACTS per serving:
- Calories 320
- Protein 32 grams
- Carbs 31 grams
- Fat 8 grams
- Fiber 7 grams
- Sugar 6 grams
- Iron 19% DV
- Calcium 8% DV
- Sodium 22% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: The berries give this salad a fresh flavor and their juices help make it moist, that's why there isn't really a dressing in this recipe other than the lemon juice. Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.