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.
Slow Cooker Pork Tenderloin drenched in a Creamy Dijon Sauce
Unlocking Nature’s Secret: A Banana Peel and Potato Anti-Wrinkle Cream
How To Make Classic Spanish Chicken and Rice
I make this about once a week in our house!
Philly Cheese Steak Sloppy Joes
My mom’s grandmother use to make these. Then when she passed away no one had the recipe
Dumpling soup with leafy green vegetables and green onions
CARROTS AND BEANS SALAD RECIPE
Oat water to reduce belly fat and burn 4 kg per week
