Chicken Chef Salad
- 1 cup Lettuce, romaine, fresh, chopped,
- 1/4 cup green bell peppers, chopped
- 1/4 cup grated carrots
- 4 oz Chicken, broiler/fryer, breast, w/o skin
- 2 tbsp lowfat cheddar Cheese, shredded
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp black pepper
- 1/4 tsp ground oregano
Place the lettuce and vegetables on 2 plates. Top with equally divided chicken and cheese. Sprinkle with olive oil, vinegar and seasonings. Yield: 2 weight-loss-friendly or standard servings.
Make sure to consume the chicken first, followed by the vegetables. Chew each bite thoroughly and stop eating at the first sign of fullness. Refrain from drinking during meals. It is best to stop taking in liquids at least 30 minutes before and after each meal. This will allow you to consume adequate amounts of food/protein before getting full.
Phosphorus: 147.0, Saturated Fat: 1.1, Lean Meat (Exchange): 0.2, Iron: 1.1, Protein: 18.9, Sugar Alcohols: 0.0, Fat (Exchange): 0.6, Cholesterol: 45.1, DHA: 0.0, Vitamin A: 4045.5, Total Fat: 4.6, Sugars: 2.7, Total Carbohydrate: 4.9, Vitamin C: 22.7, Dietary Fiber: 1.4, Water: 105.4, Potassium: 271.9, Very Lean Meat (Exchange): 2.6, Calcium: 58.6, Trans Fatty Acid: 0.0, Calories: 140.1, Vegetable (Exchange): 0.6, Sodium: 93.3
* Serving size approximate for all bariatric procedures. For more specific serving size information, please consult with your healthcare professional.
The TLC Surgery Doctors have either authored or reviewed and approved this content.
- BMI < 20
- BMI 20 - 24.9
- healthy weight
- BMI 25 - 29.9
- BMI 30 - 34.9
- BMI 35 - 39.9
- severe obesity
- BMI 40 - 49.9
- morbid obesity
- BMI > 50
- super morbid obesity