This delicious salad can be served in wraps or sandwiches, on a bed of lettuce leaves or as a dip – with crusty bread, crackers or vegetable sticks.
As you can see in the photo, I served it as a light supper on a bed of lettuce, drizzled with Japanese roasted sesame dressing and sprinkled with a few pine nuts. This salad is quite rich, so to lighten it up you could add 2 cups cold cooked rice.
Chicken and Carrot Salad
Ingredients
- 2 cups cooked chicken, finely chopped
- 1 cup grated carrots
- 1 Tbs finely chopped fresh dill + extra to garnish
- ¼ red onion, finely chopped
- 1 pot cream cheese (Philly or similar) about 200g (at room temp)
- ¼ cup mayonnaise, home-made or bought
- 2 Tbs softened butter (optional)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- Freshly ground black pepper, to taste
- Good pinch of ground nutmeg
To serve
- Crackers or baguette or dark bread
- Veggie sticks such as carrot, cucumber, celery
Instructions
- Place chicken, carrots, dill and onion in a salad bowl. In another bowl place cream cheese (at room temp), mayonnaise and butter if using. Mix well with a balloon whisk until smooth. Add mustard, garlic powder, salt, pepper and nutmeg. Scrape into the bowl with the chicken and mix well.
- Cover and refrigerate until serving time. Leave at room temperature for 15 mins before serving. Garnish with extra dill fronds. Serve as a dip or in sandwiches or wraps with lettuce leaves.
Notes
Makes 4-5 cups
Around the table
Leave a little note
Made this recipe? Have a question? I’d love to hear from you.