I know the idea of eating baby food or pureeing food is not appealing to most adults. I generally do not recommend baby food. Let’s face it,babies spit baby food out. I usually suggested pureeing common foods, but patients don’t usually jump on that idea either. When I explain that a commonly consumed adult food like chicken salad would work the yucky face usually disappears.
One concern often expressed is regarding mayonnaise. I would suggest a “lighter” mayonnaise, however when most patients can only handle about 2 oz of chicken, there won’t be much mayonnaise there either. A few months ago I “lightened” up chicken salad I made at home with non-fat greek yogurt. I also chopped the chicken finely to see how smooth I could make it. The following recipe would be ideal for the post operative pureed stage. Enjoy! P.S: My husband had no idea I “lightened” the recipe up.
I have a small chopper that is great for small jobs. A food processor is great or whatever appliance you have that will chop the chicken fine with work.
- 2 ounces cooked chicken
- 2 Tablespoons Non-fat Greek Style Yogurt
- 1 Tablespoon Light Mayonnaise
- Salt and Pepper to taste
- Cut chicken into small pieces. Chop chicken further into smaller pieces using a food chopper or food processor. Stir in yogurt and mayonnaise. Season to taste. If you need a smoother consistency blend further and add 1-2 teaspoons of pickle juice.