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.
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
Place chicken, carrots, dill and onion in a salad bowl. In another bowl place cream cheese (at room temp), mayonnaise and butter. 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.
Makes 4-5 cups
