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Pureed Chicken Salad in an orange and white measuring cup.

Pureed Chicken Salad

Jennifer Pullman
Classic chicken salad pureed for post-surgery weight loss surgery patients or for patients with limited chewing ability. Perfect for the pureed and soft stages.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Servings 4 ¼ cup
Calories 71 kcal

Equipment

  • Can Opener
  • Food Processor
  • Measuring spoon

Ingredients
  

  • 1 chicken breast cooked
  • 1-2 tablespoons low-fat mayonnaise
  • 2 tablespoons plain Greek or Icelandic Yogurt I used Siggi’s
  • Salt and pepper to taste if desired

Instructions
 

  • Place cooked chicken into a small food processor.
    Chopped chicken breast in a food processor.
  • Pulse chicken until the meat is shredded.
  • Combine mayonnaise and yogurt with shredded chicken.
  • Mix to combine all ingredients.
    Pureed Chicken Salad for Weight Loss Surgery Patients
  • Season if desired with salt and pepper.
  • Serve in ¼ cup (2 oz) portions.
    Pureed Chicken Salad in an orange and white measuring cup.

Notes

A lower fat version of chicken salad packed with protein. A great protein-rich meal choose for those having bariatric surgery, taking GLP-1 meds, or those with limited chewing ability.

Nutrition

Serving: 1¼ cupCalories: 71kcalCarbohydrates: 1gProtein: 12gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 65mgPotassium: 102mgSugar: 0.4gVitamin A: 10IUCalcium: 14mgIron: 0.4mg
Tried this recipe?Mention @nourishedsimply