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Pureed Chicken Salad

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


  • Food Processor


  • 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


  • 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.


  • 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