Chicken salad is usually found stuck between two pieces of bread. But, it can quickly become a nutritious pureed meal that can be eaten any time of day.

The really fast way to make this is to use canned chunk chicken breast. That way, this is a “dump it in the food processor and turn it on” kind of recipe. Admittedly though it does taste better with some freshly cooked chicken breast or chicken tenders.

It isn’t important the recipe is made exactly as written either. Adjust it based on your preferences and preferred texture. Play around with it and see what you like.

can of chicken, yogurt, mayo and the other ingredients for pureed chicken salad on a yellow placematPureeing the Chicken Salad

I like to use a food processor with small bowl for this type of puree. You will want one with pretty good power so that it really pulverizes the meat. If you are using fresh chicken, be sure to chop it up into small bits before adding to the food processor.

Other kitchen machines like blenders may work too.  Just make sure to use a good one so that you aren’t left with chunks of chicken in the puree. These could cause choking especially with dysphagia.

Process the chicken first, then add the other ingredients for the smoothest puree. If it ends up too thick, add a little chicken broth to thin it out a little.  Too thin? Use a little less mayo or make sure the chicken is well drained.

Chicken Salad
Prep Time
4 mins
4 mins
Total Time
4 mins

This chicken salad recipe has a slightly tangy flavor to it but is mostly bland - and that's on purpose! It is a good recipe for adding back meats and proteins to a diet after bariatric surgery or for dysphagia. Increasing or adding spice is simple to do later.

Course: Main Course, Salad
Cuisine: American
Servings: 2 servings
  • 1 cup cooked or canned chicken
  • 2 tablespoon Greek yogurt
  • 2 tablespoon reduced-fat mayonnaise
  • 1/2 teaspoon onion powder
  • Salt & Pepper to taste
  1. Place the chicken into a food processor and grind it until it is smooth.
  2. Add in the yogurt, mayonnaise, salt, pepper, and onion powder and pulse until smooth

  3. Garnish with chives if desired.
Recipe Notes

Freshly cooked chicken is best for this recipe but not always available. I like to save chicken tenders from other meals for this. Remember to cut up the chicken in very small pieces before pureeing.

If you use canned chicken, rinse it a little to remove some sodium. canned chicken will sometimes puree better because it is already in smaller chunks.

Ready to Give it a Try?

Be sure to come back and let me know how you like it. You can even leave a rating and tell me what changes you made in the comments below.  Happy Pureeing!