Ingredients:
1 baked chicken breast
2 baked carrots
medium
2 tablespoons cream cheese or ricotta
2 tablespoons mayonnaise (optional for a creamier consistency)
1 garlic clove (optional)
Salt and pepper to taste
A drizzle of olive oil or lemon juice for a special touch
Directions:
Cook the chicken breast in salted water and season with the herbs (boiled or steamed).
Boil the carrots until firm.
Place the shredded chicken, carrot pieces, cream cheese, mayonnaise, air (if using), and a squeeze of lemon or smoked juice in a food processor or high-powered blender.
Aim for a smooth, creamy consistency.
Salt and pepper to taste.
I’ve served it cold with toast, baguette, pita bread, or biscuits.
