California Cobb Salad – WLS Recipe

Steph Wagner

June 11, 2015

California Cobb Salad – WLS Recipe

 

Yummy Salad for Pre and Postop VSG and RNY patients. California Cobb Salad

Don’t you just LOVE a good Cobb Salad???

And California Cobb to me says one thing….avocado. Yes, please!

That’s the trick here. Avocado is so rich in calories, you have to be very smart how you use it. I modified a recipe from a Pampered Chef cookbook and loved how it came out. You add the avocado to plain Greek yogurt with lemon juice for a dressing. Cut out the fat and sugar from a dressing and a little goes a long way so you don’t end up getting a large portion of avocado in the end! Just that great flavor. It looks super thick when you make it, but it covers the salad perfectly.

Avocado and Greek Yogurt for Salad Dressing on a yummy California Cobb Salad. Some postop patients do great with salads and lettuce. Others not so much. This may be a better recipe for preop patients, unless you are a Gastric Sleeve or Bypass patient who knows yourself well and can tolerate this recipe without trouble. For all postop patients, be sure to focus on the protein over the lettuce. Even if your bowl is all lettuce when your done, at least you got in the chicken, egg and turkey bacon! 

This salad is very filling because it does have so many sources of protein. Chicken, eggs, turkey bacon and Greek yogurt. Awwwesome.

Yummy Salad for Pre and Postop VSG and RNY patients. California Cobb Salad

California Cobb Salad - WLS Recipe

Course: Main Dish, Vegetables
Cuisine: American
Servings: 6 servings
Calories: 165kcal
Author: Steph Wagner
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Ingredients

Salad

  • 1 lb chicken tenderloins
  • 1 tbsp chicken seasoning of choice
  • 2 eggs, hard boiled
  • 3 slices turkey bacon, diced and cooked
  • 1/2 cup cherry tomatoes, cut in half
  • 1 head head of romaine, washed and chopped

Dressing

  • 1 ripe avocado
  • 1/2 cup plain 0% fat Greek yogurt
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

  • Heat oven to 350 F. Toss chicken tenders with seasoning and bake for 20 minutes or until cooked through (internal temp of 165 F)
  • Meanwhile, prepare other ingredients. In a large bowl add romaine dressing, cherry tomatoes, turkey bacon, and chopped boiled egg. Once chicken is cook, diced and add to bowl.
  • In a separate bowl, combine ingredients for dressing. I used my Pampered Chef® Manual Food Processor but you could use a medium bowl and the back of a large fork or spoon to smash and mix the avocado.
  • Add the dressing to the bowl (it will seem thick) and toss several times until coated. Serve.

Notes

**For time saving, I was able to make hard-boiled eggs in the microwave with my Microwave Egg Cooker. I also cooked turkey bacon strips in the microwave with my Pampered Chef® Small Ridged Baker. Having great tools in the kitchen makes everyday life easier!

Nutrition

Serving: 3oz protein 1 cup salad | Calories: 165kcal | Carbohydrates: 4g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 383mg | Potassium: 806mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9325IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 2mg
Nutrition Facts
California Cobb Salad - WLS Recipe
Amount Per Serving (3 oz protein 1 cup salad)
Calories 165 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 118mg39%
Sodium 383mg17%
Potassium 806mg23%
Carbohydrates 4g1%
Fiber 5g21%
Sugar 3g3%
Protein 23g46%
Vitamin A 9325IU187%
Vitamin C 12mg15%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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