Asparagus Salad with Roast Chicken

I love recipes that don’t actually require any cooking. And this fresh tasting salad is just that!

This recipe is also perfect for post-op weight-loss surgery patients because it uses no lettuce. Why is this good? Some of you may attest to this…but many patients don’t tolerate lettuce very well after surgery. It tends to “fluff up” in the stomach and either doesn’t go down well or fills you up immediately before eating anything else.

This salad skips the lettuce and focuses on asparagus and tomatoes instead. The flavors are fresh and delicious! Between low-fat cheese and chicken, it’s packed with protein and perfect for your post-op diet

Enjoy this recipe with small bites and eating slowly, focusing on a bite of chicken or cheese to every bite of veggies to keep protein the focus.

Asparagus Salad with Roast Chicken

Course: Main Dish

Cuisine: Italian

Servings: 4 servings

Calories: 192kcal

Author: Steph Wagner

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Ingredients

• ▢ 12 asparagus spears, cut into 2-inch pieces
• ▢ 2 tbsp Fat Free Italian dressing
• ▢ 2 cups chopped cooked chicken
• ▢ 3 oz part-skim mozzarella cheese, cubed
• ▢ 1 large tomato, cut into wedges

Instructions

• ▢
  Place asparagus spears on microwavable plate with 1/4 cup water; cover and vent. Microwave 1 min.
• ▢
  Spoon dressing into medium bowl.
• ▢
  Top with chicken, cheese, asparagus and tomato. Toss lightly and serve.

Nutrition

Serving: 3oz | Calories: 192kcal | Carbohydrates: 5g | Protein: 29g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 223mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 1mg