Day 3: Turkey & Chicken Salads
For our Neighbors who do not like canned fish we suggest these turkey and chicken salad recipes for Day 3 of the Five Day Pouch Test. You may used canned meat products or fresh. Be careful to measure your portion, 1 cup per serving, and eat as much as possible in the 15 minute time limit.
Turkey Egg Salad
Serves 12 (about 1-cup each serving)
1 cup fat-free mayonnaise
1/2 cup vinaigrette
1/2 cup relish
1/2 cup celery, chopped
1/4 cup green onion, chopped
6 eggs, hard-boiled, chopped
6 cups turkey breast, boneless and skinless, chopped
Mix mayonnaise, vinaigrette, eggs, relish, celery and green onion seed in large bowl. Gently stir in turkey. COVER and refrigerate at least 1 hour before serving.
Nutritional data: 247 calories. Protein, 32 grams (54%); Fat, 9 grams (33%); Carbohydrates, 8 grams (14%).
Feta Chicken Salad
Traditional chicken salad pumped-up with the flavor of feta cheese. This is satisfyingly delicious made with freshly cooked chicken, store-bought rotisserie chicken or canned chicken. Enjoy on a bed of lettuce.
3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste
In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.
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