creamy chicken and carrot spread

 

Here’s a simple and delicious Creamy Chicken and Carrot Spread recipe that works perfectly as a sandwich filling, cracker topping, or even a dip:

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Ingredients (Serves 4–6)

• 1 cup cooked chicken, shredded or finely chopped (rotisserie chicken works great)
• 1 medium carrot, grated or finely diced
• 3–4 tablespoons mayonnaise (or Greek yogurt for a lighter version)
• 1 teaspoon Dijon mustard (optional, for a tangy kick)
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• 1–2 tablespoons chopped fresh herbs (parsley, chives, or dill work well)
• Optional extras: a pinch of paprika, a few chopped nuts, or a little finely chopped celery for crunch

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Instructions

1. Prepare the carrot:

   • Grate or finely dice the carrot. If you like a softer texture, you can lightly steam it for 2–3 minutes, then let it cool.

2. Mix the spread:

   • In a bowl, combine the shredded chicken and carrot.
   • Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until creamy.

3. Add herbs & extras:

   • Stir in fresh herbs and any optional ingredients you like (nuts, celery, paprika).

4. Chill (optional):

   • For best flavor, let the spread chill in the fridge for 20–30 minutes.

5. Serve:

   • Spread on bread or crackers, use as a wrap filling, or enjoy with fresh veggies.

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Tips

• Make it lighter: Replace half the mayo with Greek yogurt.
• Add texture: Toasted walnuts or almonds add a nice crunch.
• Extra flavor: A little garlic powder or smoked paprika gives depth.
• Storage: Keeps in an airtight container in the fridge for up to 3 days.

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If you want, I can also give you a super creamy, melt-in-your-mouth version that’s more like a chicken pâté—perfect for parties or elegant sandwiches.

Do you want me to make that version too?