Low Sodium Creamy Chicken Spread
Indulge in the rich, savory flavors of this **Low Sodium Creamy Chicken Spread**, a healthier twist on a classic favorite. Perfectly cooked, shredded chicken is combined with a velvety blend of unsweetened Greek yogurt, a whisper of mayonnaise, and a touch of Dijon mustard for a creamy, tangy base. Finely chopped celery, grated carrot, and red onion add crunch and color, while a hint of garlic powder, onion powder, and dried dill bring a subtle herbal aroma. With just a splash of lemon juice for brightness and no added salt, this spread is a heart-healthy option that's packed with flavor. Serve it chilled on sandwiches, with crackers, or as a dip for fresh veggies—ideal for everything from lunch boxes to party platters. Ready in under an hour, it’s a quick yet wholesome choice for anyone craving a low-sodium, protein-packed snack or light meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Water
- 1 cup Low-sodium chicken broth
- 1 cup Greek yogurt (unsweetened)
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 cup Celery, finely chopped
- 0.25 cup Carrot, finely grated
- 0.25 cup Red onion, finely chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried dill
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts in a large pot and cover them with water and the low-sodium chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, covering the pot. Simmer for about 15-20 minutes or until the chicken is cooked through and no longer pink inside.
Remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken breasts using two forks and place them in a medium-sized mixing bowl.
In a separate bowl, combine the Greek yogurt, mayonnaise, and Dijon mustard. Stir until smooth and creamy.
Add the chopped celery, grated carrot, and chopped red onion to the shredded chicken. Mix well to evenly distribute the vegetables.
Pour the creamy yogurt-mayo mixture over the chicken and vegetables. Add the lemon juice, garlic powder, onion powder, dried dill, and black pepper. Mix thoroughly until all ingredients are well combined.
Taste and adjust seasoning if necessary, keeping in mind to maintain the low sodium nature of the dish.
Transfer the creamy chicken spread to a serving dish or container. Garnish with chopped parsley if using.
Refrigerate for at least an hour before serving to allow the flavors to meld together.
Serve chilled as a filling for sandwiches, a topping for crackers, or a delicious dip for veggies.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 14.2 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
