Ingredients
2 cups (about 300g) cooked chicken, shredded or finely chopped
(rotisserie, grilled, or poached)
1 cup (100g) carrots, finely grated and lightly patted dry
½ cup (120g) Greek yogurt (or mayonnaise, or mix of both)
2 tbsp Dijon mustard (adds tang and depth)
1 tbsp lemon juice (brightens flavor)
¼ cup celery, finely diced (for crunch)
¼ cup red onion or green onion, minced (mild bite)
2 tbsp fresh parsley or dill, chopped
½ tsp garlic powder
½ tsp paprika (optional, for warmth)
Salt & black pepper to taste
Optional boosts:
1 tbsp honey or maple syrup (enhances carrot sweetness)
½ tsp curry powder (for “curried chicken” vibes)
Chopped walnuts or pecans (for crunch)
Pro Tip: Squeeze excess moisture from grated carrots — keeps spread from getting watery.
Step-by-Step Instructions
Prepare Ingredients
Shred cooked chicken into small pieces.
Grate carrots and gently squeeze out extra liquid with a paper towel.
Dice celery and onions finely.
Mix the Base
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