Low Sodium Creamy Chicken Spread

Creamy, flavorful, and light, this Low Sodium Creamy Chicken Spread is a versatile recipe perfect for those seeking a healthier twist on a classic favorite. Packed with tender, shredded chicken simmered in low-sodium chicken broth, this spread achieves its luscious texture with a blend of Greek yogurt and just a touch of mayonnaise. Fresh vegetables like celery, grated carrot, and red onion add a satisfying crunch, while fragrant seasonings like dill, garlic powder, and lemon juice provide a vibrant pop of flavor—all without the excess salt. This easy-to-make spread comes together in just 35 minutes and is best served chilled, making it ideal as a sandwich filling, a topping for whole-grain crackers, or a refreshing dip for crispy vegetable sticks. Whether you're meal-prepping or entertaining, this low-sodium chicken spread is a healthier indulgence that doesn't compromise on taste.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 cups Water
• 1 cup Low-sodium chicken broth
• 1 cup Greek yogurt (unsweetened)
• 0.5 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 0.5 cup Celery, finely chopped
• 0.25 cup Carrot, finely grated
• 0.25 cup Red onion, finely chopped
• 1 tablespoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Dried dill
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Parsley, chopped (optional for garnish)

Directions

Step 1

Place the chicken breasts in a large pot and cover them with water and the low-sodium chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, covering the pot. Simmer for about 15-20 minutes or until the chicken is cooked through and no longer pink inside.

Step 2

Remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken breasts using two forks and place them in a medium-sized mixing bowl.

Step 3

In a separate bowl, combine the Greek yogurt, mayonnaise, and Dijon mustard. Stir until smooth and creamy.

Step 4

Add the chopped celery, grated carrot, and chopped red onion to the shredded chicken. Mix well to evenly distribute the vegetables.

Step 5

Pour the creamy yogurt-mayo mixture over the chicken and vegetables. Add the lemon juice, garlic powder, onion powder, dried dill, and black pepper. Mix thoroughly until all ingredients are well combined.

Step 6

Taste and adjust seasoning if necessary, keeping in mind to maintain the low sodium nature of the dish.

Step 7

Transfer the creamy chicken spread to a serving dish or container. Garnish with chopped parsley if using.

Step 8

Refrigerate for at least an hour before serving to allow the flavors to meld together.

Step 9

Serve chilled as a filling for sandwiches, a topping for crackers, or a delicious dip for veggies.

Nutrition Facts

Serving size	(2129.9g)

Amount per serving	% Daily Value*
Calories	1714.4

Total Fat 103.9g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 421.4mg	0%
Sodium 1164.2mg	0%
Total Carbohydrate 47.5g	0%
Dietary Fiber 4.4g	0%
Total Sugars 14.2g
Protein 128.1g	0%

Vitamin D 3.5IU	0%
Calcium 352.5mg	0%
Iron 4.2mg	0%
Potassium 1659.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 31.3%

Carbs: 11.6%