Chicken Apple & Spinach Salad (Pre-Op)
- Time: 10 minutes (if using cooked quinoa)
- Servings: 2
- Stage: Pre-Op
INGREDIENTS:
- Quinoa, cooked - 1 cup (185 grams)
- Chicken, rotisserie, cooked, light and dark meat combined - 7 oz (200 grams)
- Spinach, fresh - 4 handfuls (160 grams)
- Green apple - 1 medium (167 grams)
- Red onion - 1/4 medium (38 grams)
INGREDIENTS FOR DRESSING:
- Lemon, juice only - 1/2 medium (24 grams)
- Agave syrup - -1 tsp (7 grams)
- Dijon mustard - 1 tsp (5 grams)
- Olive oil - 1 tsp (5 grams)
- Red wine vinegar - 1 tbsp (15 grams)
- Sea salt - 1/8 tsp (pinch)
- Black pepper, freshly ground - 1/8 tsp (pinch)
INSTRUCTIONS:
- Cook the quinoa if using uncooked (1/3 cup if using uncooked). Let it cool down before adding to the salad.
- Mix all the dressing ingredients in a small bowl.
- Shred the chicken, chop the green apple, and slice the red onion. Add them to a large bowl together with the spinach and dressing. Mix gently. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 2 days.
NUTRITION FACTS per serving:
- Calories 385
- Protein 33 grams
- Carbs 41 grams
- Fat 11 grams
- Fiber 7 grams
- Sugar 13 grams
- Iron 23% DV
- Calcium 12% DV
- Sodium 26% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Feel free to replace the spinach with your preferred leafy green! 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, pre-op, 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.