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  1. 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.
  2. Cook the carrots: Boil or steam until very tender (about 10–12 minutes). Drain well.
  3. 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
  4. Pulse until you reach a smooth, creamy consistency (scrape down sides as needed).
  5. Season with salt and pepper to taste.
  6. Chill for 30+ minutes to let flavors meld (optional but recommended).
  7. 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! 🥖✨

 

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