Many gastric sleeve, gastric bypass, and lap band patients are looking for quick, easy, and delicious dishes to have to for lunch or dinner. In order to ensure surgical weight loss patients get adequate protein, it is important for them to eat the protein part of the meal first. One recipe that won’t make that seem like a chore is this chicken salad. The flavors are slightly different from traditional chicken salad, but it’s just as easy to prepare. You can bake fresh chicken to make this dish, or use leftover chicken breasts.
Sonoma Chicken Salad
Adapted from Whole Foods Market’s recipe
- 1 cup mayonnaise or plain yogurt
- 4 teaspoons apple cider vinegar
- 5 teaspoons raw honey
- 2 teaspoons poppy seeds
- Salt and pepper to taste
- 2 pounds of cooked and cooled chicken breasts
- ¾ cup pecan pieces, toasted
- 2 cups red seedless grapes, halved
- 3 stalks celery, thinly sliced
In a bowl, combine mayonnaise or yogurt, vinegar, honey, poppy seeds, salt, and pepper. Refrigerate until needed.
Dice cooked and cooled chicken into bite sized chunks. Place chicken in a large bowl. Add pecans, grapes, and dressing. Stir until mixed. Serve cold.
The above recipe is provided by the staff at Dr. Shillingford’s Boca Raton, Florida office. Dr. Shillingford, M.D., P.A., is a board certified surgeon specializing in laparoscopic and obesity surgery including lap bands, gastric sleeve, and gastric bypass. Dr. Shillingford’s surgical weight loss patients are often asking for recipes for high protein dishes that are quick and easy to prepare.