Here’s a simple and tasty Chicken and Carrot Spread recipe that works as a sandwich filling, dip, or snack spread:
Ingredients
- 1 cup cooked chicken (shredded or finely chopped)
- 1 medium carrot, grated or finely chopped
- 3–4 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 1 tsp mustard (optional, for a little tang)
- 1–2 tsp lemon juice
- Salt and pepper, to taste
- Optional extras: chopped parsley, chives, or a pinch of paprika
Instructions
- Cook Carrot (optional):
For a softer texture, steam or boil the grated carrot for 2–3 minutes, then drain and let cool. You can also use raw carrot for extra crunch. - Mix Ingredients:
In a bowl, combine the cooked chicken, carrot, mayonnaise (or yogurt), mustard, and lemon juice. Mix until evenly combined. - Season:
Add salt and pepper to taste. Mix again. Add any optional herbs or spices for extra flavor. - Chill (optional):
Let the spread chill in the fridge for 30 minutes—this helps the flavors meld together. - Serve:
Use as a sandwich filling, on crackers, toast, or as a dip for veggies.
If you want, I can give a super creamy version that blends the chicken and carrot into a smooth, almost pâté-like spread—great for spreading on toast or wraps. Do you want that version too?
