Creamy Chicken Pate: The Spread You’ll Always Want on Your Table

  • Cooked chicken breasts (2, ~300 g, shredded) : Protein base; chicken thighs, cooked turkey, or canned tuna (drained) are alternatives.

  • Grated carrot (1, ~100 g) : Fresh and crunchy; grated celery, cucumber (drained), or grated apple for variety.

  • Mayonnaise (3 tbsp, ~45 g) : Creamy; vegan mayonnaise, Greek yogurt, or mashed avocado for lighter options.

  • Cream or cream cheese (2 tbsp, ~30 g) : Mild; sour cream, ricotta, or vegan cream cheese to substitute.

  • Salt (to taste, ~½ tsp) : Balance; use fine salt.

  • Pepper (to taste, ~¼ tsp) : Flavor; white pepper or a pinch of paprika for a twist.

  • Fresh parsley (1 tbsp, ~5 g, chopped, optional) : Freshness; chives, cilantro, or dill for other options.

Why it matters : The chicken adds substance, the carrot adds a fresh touch, and the cream cheese mayonnaise creates a rich, spreadable texture.
Pro tip : Use steamed or boiled chicken for a soft texture; grate the carrot finely to blend it in.

Nutritional Information

  • Calories per serving : ~150-180 kcal (based on 6 servings, with standard mayonnaise).

  • Macronutrients (approximate per serving):

    • Protein: 12 g

    • Carbohydrates: 3 g

    • Fats: 10 g

  • Notes : High in protein, moderate in fat; use light mayonnaise and low-fat cream cheese to reduce to ~120 kcal per serving.

Pro tip : Add more carrots (~50g) or serve with raw vegetables for more fiber and less calorie density (~100kcal with side).

Step-by-Step Instructions

Prepare Creamy Chicken Pâté with these easy steps.
They include tips for a smooth texture and balanced flavor.

  1. Prepare the ingredients : Shred 2 cooked chicken breasts (about 300 g) into thin strands using your hands or a fork.
    Grate 1 carrot (about 100 g) using a fine grater and place them in a large bowl.
    Tip : Chill the chicken before shredding to make the process easier; drain the carrot if it releases a lot of liquid to avoid a watery pâté.

  2. Add the creamy toppings : Add 3 tbsp of mayonnaise (about 45 g) and 2 tbsp of cream cheese (about 30 g) to the bowl with the chicken and carrots.
    Tip : Soften the cream cheese at room temperature (about 15 minutes) for easier mixing; use a good quality mayonnaise for the best flavor.

  3. Season : Stir in salt (~1/2 tsp), pepper (~1/4 tsp), and, if using, 1 tbsp chopped fresh parsley.
    Mix with a fork or spoon to evenly distribute the seasoning.
    Tip : Taste the mixture before blending thoroughly to adjust the salt; the parsley adds color and freshness, but is optional.

  4. Blend until smooth : Stir all ingredients with a spatula or fork for 1-2 minutes until you get a smooth, even paste.
    For a finer texture, process in a blender or food processor for 20-30 seconds (optional).
    Tip : Don’t overmix if you want some texture; if using a food processor, pulse in short bursts to control the consistency.

  5. Serving : Transfer the pâté to a serving bowl or airtight container.
    Spread it on toast, crackers, cucumber slices, or use it as a filling for sandwiches or wraps.
    Garnish with a sprinkle of parsley or grated carrot for an elegant touch.
    Tip : Serve chilled or at room temperature; pair with celery or carrot sticks for a healthy snack.

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