Healthy Quinoa Chicken Salad

  • Time: 5 minutes if using cooked quinoa
  • Servings: 1
  • Serving Size: 4.5 ounces
  • Stage: 6 Post-Op (Transition Foods)

INGREDIENTS:

  • Quinoa, cooked - 2 tbsp (23 grams)
  • Edamame beans, cooked - 2 tbsp (19 grams)
  • Chicken, rotisserie, cooked, light and dark meat combined, skinless - 1 1/2 oz (42 grams)
  • Avocado - 1 oz (28 grams)
  • Hemp seeds - 1 tsp (3 grams)
  • Lime, juice only - 1 tsp or to taste
  • Sea salt - small pinch

INSTRUCTIONS:

  1. Cook the quinoa if using uncooked (we recommend cooking batches of 1/2 cup to 1 cup to always have available in the refrigerator for a quick meal).
  2. Warm up the edamame beans (in the microwave or with a bit of boiling water). Shred the chicken and chop the avocado.
  3. Mix all ingredients in a bowl. Serve and enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 2 days. To prevent your remaining avocado from turning brown overnight place it in a container together with chopped onions and it will stay fresh and green for up to 4 days.

NUTRITION FACTS per serving:

  • Calories 185
  • Protein 16 grams
  • Carbs 10 grams
  • Fat 10 grams
  • Fiber 4 grams
  • Sugar 1 grams
  • Iron 7% DV
  • Calcium 3% DV
  • Sodium 18% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Having shredded rotisserie chicken readily available in your refrigerator can help you make a quick and great meal for this stage of your post-op and beyond! Just make sure to remove the skin to avoid extra calories.

Tags: dairy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe

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*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.