Pureed chicken salad is one of the recipes I recommend most often to my weight loss surgery patients. This is my favorite recipe!
One of the most important duties I have as a bariatric dietitian is teaching pre-operative patients about the post-surgery diet. Inevitably when I get to the pureed stage I hear groaning. I get it. What adult wants to eat pureed food?
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 suggest 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 patients feel a bit better about this stage.
One concern often expressed is regarding mayonnaise. Patients assume they can’t eat mayonnaise. Mayo is a source of fat, however lighter varieties are fine to include. Most patients can only handle about 2 oz of chicken, so there won’t be much mayonnaise per serving in this pureed chicken salad.
To lighten up the pureed chicken salad you can reduce the amount of mayonnaise and add non-fat Greek-style yogurt. You want the chicken salad creamy and pretty smooth. I don’t advise adding anything fancy like celery or onion. These veggies won’t puree smooth enough.
One chicken breast will yield about 4 1/4 cups servings. I always tell my patients that they would not need a lot of food. Just a few choices rotated through the stage will work.
How to make pureed chicken salad:
Pureed Chicken Salad
- 1 chicken breast cooked
- 2 Tablespoons plain Greek style yogurt
- 2 Tablespoons Light Mayonnaise
- 1/8 teaspoon celery salt
- 1/8 teaspoon onion powder
- pinch of black pepper
- Place chicken breast into a food processor.
- Grind chicken until it is a fine consistency.
- Stir in yogurt, mayonnaise, celery salt, onion powder, and pepper.
Items you may need:
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Additional pureed recipes: