The image looks like a creamy shredded chicken salad spread with herbs and a light orange/golden color. Since the exact ingredients in the photo aren’t provided, this is a close homemade version designed to achieve a similar creamy texture. Classic chicken salad commonly combines cooked chicken, mayonnaise, celery, lemon, parsley and seasonings.
Ingredients
- 2 cups cooked chicken, finely shredded
- ½ cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ¼ cup finely chopped celery
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely grated carrot
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1–2 tbsp finely chopped green onion, optional
- Bread slices, for serving
Instructions
- Prepare the chicken: Cook chicken breast until fully cooked, then cool and shred finely.
- Make the creamy dressing: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard and lemon juice until smooth.
- Add vegetables: Stir in celery, grated carrot, parsley and green onion.
- Season: Add garlic powder, onion powder, paprika, salt and black pepper.
- Combine: Fold in the shredded chicken until everything is evenly coated and creamy.
- Chill: Refrigerate for 20–30 minutes so the flavors blend.
- Serve: Spread generously over toasted bread. Add lettuce if desired.
Tip: For the very smooth, thick texture shown in the picture, shred the chicken very finely and dice the vegetables extremely small.
Quick Info
Prep: 15 minutes
Chill: 20–30 minutes
Total: About 35–45 minutes
Servings: 4
Estimated Nutrition
Per serving of chicken salad, excluding bread; amounts vary by brands and portion size.
- Calories: ~260 kcal
- Protein: ~25 g
- Carbohydrates: ~5 g
- Fat: ~16 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~450 mg
For comparison, published chicken-salad recipes vary considerably depending on mayonnaise, bread and add-ins; one Mayo Clinic sandwich recipe provides 310 calories and 29 g protein per sandwich.
Q&A
Q: Can I use rotisserie chicken?
Yes. Remove the skin and shred the cooked meat finely.
Q: Can I replace mayonnaise?
Yes. You can replace some or all of it with plain Greek yogurt for a lighter version.
Q: Can I make it ahead?
Yes. Keep it covered and refrigerated. Similar chicken-salad recipes are commonly stored in the refrigerator for several days when properly chilled.
Q: Can I serve it without bread?
Absolutely. Serve it in lettuce cups, with crackers, or over a green salad.
Q: Can I add nuts?
Yes—chopped pecans, walnuts or almonds can add crunch. If serving someone with an allergy, check packaged ingredients and avoid cross-contact.
Q: How do I get the color shown in the photo?
A small amount of paprika plus finely grated carrot gives the spread a warmer golden-orange appearance without making it spicy.