I had never eaten a chicken salad that was heavy on Dijon mustard until I ate it in a restaurant for lunch one day. It was a shock since I had been expecting the standard fat laden chicken salad you usually find. I had asked about fruits or nuts in the salad, as I am a puritan in that arena.
The salad was different and interesting, not in a bad way though. I found myself thinking about this chicken salad sandwich a few days later. I had some boneless chicken breasts in the freezer and thought I might give it a try.
It has taken a few tries to get the Dijon mustard to mayonnaise ratio right for the way I like it. Because Dijon can be overpowering, even when you like Dijon, there needs to be a bit of mayonnaise to cut through the mustard and finish moistening the spread.
Dijon Chicken Salad Spread is a tasty way to eat chicken salad that has a lower fat and calorie count than my basic chicken salad recipe that has mayonnaise and sour cream.
Instead, Dijon mustard is used in much higher ratio than mayonnaise in this chicken salad spread. The chicken is processed in a food processor, allowing this chicken salad spread to be spread thinner.
It’s OK if you find Dijon mustard overpowering, it can be acquired taste for some. Just use way more mayonnaise and then add regular mustard or try a hint of Dijon mustard to finish this spread.
This is great served as a sandwich filling, on crackers, and even with fresh vegetables. Try it inside of a tomato, it’s pretty tasty that way too.Print
Dijon Chicken Salad Spread
Chicken salad spread highlighting Dijon mustard. Lower fat and calories than traditional chicken salad.
- Prep Time: 30 minutes
- Cook Time: 0 Minutes
- Total Time: 30 minutes
- Yield: 3 Cups Spread
- Category: Main Dish
- Method: Food Processor
- Cuisine: Sandwiches
- 3 cooked boneless chicken breasts, about 3 cups of chicken after processing
- 1 stalk celery
- 1/2 cup Dijon mustard, or other stone ground spicy mustard
- 1/4 cup mayonnaise
- Salt to taste
- Pepper to taste
- Place chicken breasts in the bowl of a food processor and process until the chicken is finely chopped, being careful to not over-process into a paste.
- Place chicken into a mixing bowl and set aside.
- Cut celery stalk into 1 to 2 inch pieces and place in food processor bowl.
- Process celery until it is very finely chopped.
- Place celery into bowl with chicken.
- Add mustard and mix well. If you are not sure how you will like a spread heavy on Dijon, start with half and taste after adding half of the mayonnaise.
- Add half of mayonnaise and mix well. Taste now if you used half of the Dijon. Add the remaining Dijon for a stronger flavor, more mayonnaise for a lighter flavor.
- More Dijon and/or mayonnaise can be added to adjust the consistency, use whichever one or a combination of both to suit your tastes.
- Add salt and pepper to taste.
- Place in a covered container and refrigerate until chilled.
Rotisserie Chicken meat can be substituted.
- Serving Size: 1/2 Cup
- Calories: 166
- Sugar: 0.7 g
- Sodium: 597 mg
- Fat: 5.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 2.4 g
- Fiber: 0.1 g
- Protein: 20.7 g
- Cholesterol: 57 mg
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