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.


  • 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


  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

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