Dijon Chicken Salad on wheat bread with chips, tomatoes, red onions, lettuce on white plate
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5 from 3 votes

Dijon Chicken Spread

Ground chicken and celery mixed with mayonnaise and loads of dijon mustard. Perfect texture for finger sandwiches.
Prep Time30 mins
Total Time30 mins
Course: Appetizer, Main Dish, Sandwich
Cuisine: American
Servings: 3 Cups Spread
Calories: 166kcal
Author: Beth Mueller


  • 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: 0.5cup | Calories: 166kcal | Carbohydrates: 2.4g | Protein: 20.7g | Fat: 5.4g | Saturated Fat: 1.1g | Cholesterol: 57mg | Sodium: 597mg | Fiber: 0.1g | Sugar: 0.7g