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Composed Salad and Summer Smoothie - The Sleeved Chef

April 18, 2019
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Composed Salad

  • 16 oz. chicken breast
  • 1 5 oz. bag baby spinach
  • 1 pint fresh strawberries, quartered
  • 1 fresh pineapple, medium dice
  • 1 3 oz. bag, shredded carrots
  • 4 oz. chevre (goat cheese), sliced
  • 1 cucumber, medium dice
  • Extra virgin olive oil
  • Salt & pepper to taste
  • Green Goddess Vinaigrette
Chicken Preparation Directions

1. Butterfly each chicken breast into four (4 oz.) portions.
2. Coat in each piece in extra virgin olive oil, salt and pepper.
3. Sauté chicken breast over medium heat until fully cooked; About 3-4 minutes each side.

Salad Assembly Directions

1. Hull and quarter strawberries and set aside.
2. Core and medium dice fresh pineapple and set aside.
3. Cut four (1 oz.) portions of chevre and set aside.
4. Peel, seed and medium cucumber and set aside.
5. In a clean mixing bowl, combine baby spinach, strawberries, pineapple, cucumber, carrots and vinaigrette.
6. Place all ingredients into 4 separate salad bowls and coat each salad with 2 Tbsp of vinaigrette.
7. Place 1 oz. of sliced chevre on top of each salad.
8. Cut each chicken breast on a bias and place on top of each salad.

Green Goddess Vinaigrette Ingredients & Directions

4 servings (2 Tbsp per serving)

  • 6 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1 Lemon, juiced
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 Tbsp chopped chives
  • Salt and pepper to taste
Whisk ingredients together into an emulsion and chill


4 servings (4-6 ounces per serving)

Calories: 264
Fat: 21g
Saturated Fat: 6g
Cholesterol: 13mg
Sodium: 149.4mg
Protein: 7.3g
Carbohydrate: 16.8g

Summer Smoothie

  • 1 cup spinach
  • ½ cup frozen or fresh strawberries or blueberries
  • ¼ cup pineapple fresh or in own juices
  • 1 scoop vanilla protein powder (of your choice, should have isolate as first ingredient) Pinch of cinnamon
  • 8-12 ounces water, unsweetened almond milk, or fat-free milk
  • ½ cup ice
  • 1 packet Stevia, if needed

1. Place fruit, spinach, and 8-12 ounces of liquid at bottom of blender.
2. Add in rest of ingredients and blend for 30 seconds.
3. Pour and enjoy!


Recipe yields 1 serving

Calories: 152
Fat: 0.4g
Cholesterol: 0mg
Sodium: 79.9mg
Protein: 22.6g
Carbohydrate: 18.3g

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