Neomonde of Raleigh wins hands down every time for the best chicken salad. This one does not come close.
But I thought it was worth blogging about.
This is a great sandwich to eat 6-8weeks Postop of your gastric bypass surgery. It says so right here in my cookbook for weightloss surgery patients. I thought I should finally give the binding a crease!!
I've had this cookbook since I had the surgery, but I didn't cook for about two months afterwards, and then I got my iPad for Christmas, and then pinterest sucked my life away. So I'm just now returning to my cookbooks.
And you know what, this sandwich was pretty decent! I wish I had found this recipe a long time ago.
So here it is for you:
- 4oz cooked boneless, skinless chicken breast, diced small
- 2 large pitted black olives, sliced
- 1tsp minced onion
- 2tsp finely chopped tomato
- 1tsp fresh finely chopped parsley
- black pepper to taste
- 1/2tsp capers, rough chopped
- 2tsp nonfat mayonnaise
- 1/2 tsp lemon juice
- 1 toasted whole grain English muffin, split of course!
In a small bowl, combine the chicken, olives, onion, tomato, chopped parsley, pepper, capers, mayonnaise, and lemon juice. Mix well. Top each toasted English muffin half with half of the chicken salad.
Makes 2 (1/2 sandwich) servings
Nutritional Analysis for each half sandwich
Total Fat: 1.9g
Sat Fat: 0.29g
I doubled this recipe and made a sandwich for my sweetie too. I did eat one whole sandwich, but it should be noted I'm one year out, and for the most part, I only eat open face sandwiches these days ;)
Do you prefer grapes or celery in your chicken salad? Both? Neither?
Source: Recipes for Life After Weight-Loss Surgery