Pureed Chicken Salad

Chicken salad is an easy and delicious lunch option. It’s delicious in a sandwich and on it’s own. Making this Pureed Chicken Salad with Greek yogurt as well as mayonnaise helps to reduce the fat and increase the protein. And making it in the food processor makes it perfect for a post-bariatric puree diet!

Pureed chicken salad in a bowl on the counter

Pre-Surgery, I used to make chicken salad all the time. It’s so easy and delicious, and I use the same exact recipe for tuna salad. It’s the perfect meal for lunch, any time of year!

When I first thought about making pureed chicken salad, I was honestly a bit put off. Pureed chicken salad reminded me of how I used to try to make baby food when my kids first started using solids. Naturally, that’s the first thing I thought of when I saw the meal suggestion for pureed chicken salad. But then I realized that this was going to be completely different.

What is Chicken Salad?

Chicken salad is any salad with chicken as the main ingredient. Therefore, that means that chicken salad can be whatever you want it to be! For me, there are two kinds of chicken salad. The first contains mayonnaise, granny smith apples, and raisins, and is not post-bariatric puree friendly. The second contains mayonnaise, celery, olives, onion, relish, salt, pepper, and dill weed. This is totally adaptable for a post bariatric pureed diet!

The ingredients that I use

In the case of chicken salad (and tuna salad), I typically use canned chicken. While I know that this sounds a bit weird, I find it very easy and convenient, and it tastes good, too! Cooked and shredded chicken in water. It’s really as simple as it sounds.

I also use half light mayonnaise and half low fat Greek yogurt. Greek Yogurt has less calories, less fat, less carbs, and more protein. To me, it’s a no brainer!

Light MayonnaiseLow Fat Greek Yogurt
Calories14038 (Better)
Fat14 g1 g (Better)
Carbohydrates4 g2 g (Better)
Protein0 g5 g (Better)

I think you get the picture. Literally. While I like the taste of mayonnaise, cutting it with something a bit more healthy is a great option.

The rest of the ingredients in this pureed chicken salad are onion powder, celery salt, dill weed, and black pepper. Normally, I also love to add black olives and relish into my chicken salad, I decided to leave them out of this pureed recipe.

How to make it

First, add the chicken, mayo, yogurt, and seasonings to the food processor.

Chicken, yogurt, mayonnaise, and seasonings in the food processor

Next, pulse the processor until everything is well mixed. Taste a little bit of the salad and make sure it is seasoned to your liking. If not, adjust the seasoning to ensure it tastes the way you way.

Pureed chicken salad in a bowl with a spoon

Variations

  • While I use canned chicken, it’s more than acceptable to use precooked chicken. Rotisserie chicken would make a great substitution!
  • As I mentioned above, I like to use half mayonnaise and half Greek yogurt. However, it’s totally acceptable to use all mayonnaise, or adjust the ratio a bit different.
  • Celery Stalks instead of Celery Salt (in this case, you would need to add in some regular salt to taste)
  • Chopped onion instead of onion powder
  • Olives and Relish (my favorites) make delicious additions!
  • Canned tuna can easily be substituted for canned chicken if you prefer to make tuna salad!

After the Pureed Stage

Once you’ve gotten past the pureed stage of your post-bariatric diet, you can modify this recipe so that it’s not pureed and is a bit more substantial. This means mixing the salad with a fork instead of using the food processor, and adding chopped celery instead of celery salt. You could eat it plain, just as you eat the pureed chicken salad plain, or you could eat it in a sandwich.

Pureed Chicken Salad

Camille
Pureed chicken salad is an easy and delicious lunch option. Making it as a puree in the food processor makes it perfect for a post-bariatric puree diet!
5 from 1 vote
Prep Time 20 mins
Course Main Course, Salad
Cuisine American
Servings 3 (1/2) cup portions
Calories 208 kcal

Equipment

  • Food Processor

Ingredients
  

  • 20 oz Canned Chunk Chicken in water, tightly squeezed to drain all the water
  • 4 Tbsp Light Mayonnaise
  • 4 Tbsp Low Fat Greek Yogurt
  • ½ tsp Onion Powder
  • ½ tsp Celery Salt
  • ½ tsp Dill Weed
  • Pinch Black Pepper

Instructions
 

  • Open the canned chicken and use the top of the can to squeeze out as much of the water as possible. Add the chicken, mayonnaise, Greek yogurt, and seasonings into the food processor.
  • Pulse the food processor until everything is well mixed and the chicken finely ground. Taste the mixture to make sure it is to your liking, and adjust as needed.
  • Eat as is and store the remainder in the refrigerator.

Notes

  • Canned chicken is my choice here, but fresh chicken can be used, instead.  Rotisserie chicken would be a great substitution.
  • All Mayonnaise can be used in place of the Mayonnaise/Greek Yogurt combination
  • Relish and olives are great additions that would add more flavor, but may not puree well.
  • Onions can be used in place of onion powder
  • Celery can be used in place of celery salt, but may be too rough for a pureed diet
  • This same exact recipe can be used with canned tuna instead of canned chicken.
Nutrition Facts:  Servings 3.0 * calories 208 * Total Fat 8 g * Saturated Fat 2 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 3 g * Trans Fat 0 g * Cholesterol 120 mg * Sodium 1213 mg * Potassium 16 mg * Total Carbohydrate 3 g * Dietary Fiber 0 g * Sugars 1 g * Protein 32 g
Post Disclaimer

I am not a doctor or a dietitian.  The information I provide is based on my personal experience.  Any recommendations I may make about nutrition, supplements, lifestyle, or fitness, or information provided to you on this website should be discussed between you and your doctor.  The information on this site does not take the place of professional medical advice.



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