Weight Loss Surgery Cookbook

146 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Grilled Chicken and Pecan Salad

Fresh grilled chicken breast is low in fat yet high in flavor and protein, and this tasty

chicken salad with crunchy pecans and a hint of lemon makes a perfect filling for a wrap

or topping for a fresh tossed salad. Did you know that pecans are the only nut tree

native to the United States? These tasty nuts are a good source of vitamin E, an antioxi-

dant, and can help lower LDL (bad) cholesterol.

Stage: Regular foods

Preparation time: 5 minutes

Cooking time: 8 minutes

Chilling time: 4 to 6 hours

Yield: 4 servings (1 cup each)

(^1) ⁄ 2 teaspoon paprika
(^1) ⁄ 2 teaspoon garlic powder
(^1) ⁄ 2 teaspoon onion powder
(^1) ⁄ 4 teaspoon black pepper
(^1) ⁄ 4 teaspoon salt
1 pound boneless skinless chicken breast
1 teaspoon olive oil
(^1) ⁄ 4 cup minced celery
1 teaspoon lemon juice
(^1) ⁄ 4 cup chopped green onions
(^1) ⁄ 4 cup pecans, chopped
(^1) ⁄ 4 cup light mayonnaise
1 Prepare a medium-hot fire in a charcoal or gas grill.
2 In a medium mixing bowl, combine paprika, garlic, onion powder, black pepper, and
salt. Brush the chicken with oil and then toss with the spice mixture.
3 Place the chicken on the hot grill and cook for 4 minutes. Turn the chicken over and
grill an additional 4 minutes. Test doneness by inserting an instant-read thermometer
into the thickest part of the chicken and checking that it registers 165 degrees.
4 Let chicken cool until you can handle it; then cut into^1 ⁄ 2 -inch cubes. In a medium mixing
bowl, combine chicken, celery, lemon juice, green onions, pecans, and mayonnaise and
mix well.
5 Refrigerate for 4 to 6 hours before serving.
Per serving: Calories 240 (From Fat 120); Fat 13g (Saturated 1g); Cholesterol 70mg; Sodium 350mg; Carbohydrate
4g (Dietary Fiber 1g); Protein 27g; Sugar 1g.