Bariatric Recipes of the Week:
"Chick Chick" Chicken Salad

This chicken salad has chicken and chick peas. It's high in protein and fiber, and a cinch to make. This is a great way to use up leftover chicken.

Ingredients:

• 3/4 cup water
• 1/2 tsp curry powder
• 2/3 cup (whole wheat) couscous
• 1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless)
• 1 can (15 oz) chick peas (garbanzo beans), drained
• 1/2 cup chopped red cabbage
• 1/4 cup plus 2 Tbsp fresh orange juice
• 1 tsp grated orange rind
• 2 tsp olive oil
• 1/4 tsp pepper

Directions:

1. In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous.
2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
3. Add chicken, garbanzos, cabbage, and onions.
4. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
5. Serve immediately or chill.

Makes 4 servings.

Per serving: 290 calories, 20 grams protein, 5 grams total fat, 41 grams carbohydrate, 6 grams fiber, 45 mg sodium

Recipe from www.fruitsandveggiesmatter.gov

Leave Chicken Salad and Return to Lap-Band Surgery Site HOME.