Cook the chicken: Poach or boil the chicken breast in salted water with herbs (like thyme or bay leaf) until cooked through (165°F / 74°C). Shred or chop finely.
Cook the carrots: Boil or steam until very tender (about 10–12 minutes). Drain well.
Blend: In a food processor or high-power blender, combine:
Shredded chicken
Cooked carrots
Cream cheese (or ricotta)
Mayonnaise (if using)
Garlic (if using)
Lemon juice or olive oil
Pulse until you reach a smooth, creamy consistency (scrape down sides as needed).
Season with salt and pepper to taste.
Chill for 30+ minutes to let flavors meld (optional but recommended).
Serve cold with:
Toasted baguette slices
Pita bread or crackers
Veggie sticks for dipping
💡 Tips:
For a dairy-free version, use avocado or hummus instead of cream cheese.
Add a pinch of paprika or dill for extra flavor.
This spread keeps in the fridge for 3–4 days.
Enjoy your wholesome, homemade chicken spread! 🥖✨
