Today I'm feeling sorry for those poor patients who are just barely post-surgery and looking DESPERATELY for some foods they can stomach in the upcoming pureed stage. NOBODY wants to eat those little jars of baby food, so I usually recommend looking at the foods you like and running them thru a blender or food processor.
This version of chicken salad is tasty and simple. A single 8 oz chicken breast will make about 4 bariatric pureed sized servings, so you can space this around some other foods for a variety. We're going to stay away from the onions and celery because of the fiber in them that won't break down when processed - BUT we still have the flavor. Be sure to check the Cook's Notes at the bottom for ideas.
Ingredients
1 chicken breast, cooked
4 Tablespoons Good Mayonnaise
1/8 teaspoon celery salt
1/8 teaspoon onion powder
pinch of black pepper
Instructions
Cook and cube chicken breast
1 chicken breast, cooked
4 Tablespoons Good Mayonnaise
1/8 teaspoon celery salt
1/8 teaspoon onion powder
pinch of black pepper
Instructions
Cook and cube chicken breast
Place chicken into a food processor.
Grind chicken until it is a fine consistency.
Stir in yogurt, mayonnaise, celery salt, onion powder, and pepper.
Grind chicken until it is a fine consistency.
Stir in yogurt, mayonnaise, celery salt, onion powder, and pepper.
Cook's Notes:
- Chicken breast can be dry if it is improperly cooked, so feel free to substitute boneless, skinless thighs.
- You can prepare the chicken any way you like. I usually steam or roast mine, but pan searing and boiling are also acceptable. Use whatever method you prefer.
- GOOD mayonnaise has no sugar in it, be sure to read the label. Duke's brand is available here in the South and it is QUITE delicious.
- To control the fat content you can substitute Greek Yogurt for half of the mayonnaise
