Chicken Spread with Herbes de Provence is a quick and easy do ahead recipe. A blend that transforms simple ingredients, including Dijon mustard, mayonnaise, and simple seasonings, into a taste of sunny Provence.
Two leftover chicken breasts, looking completely forlorn tucked in a bowl in my refrigerator, inspired Chicken Spread with Herbes de Provence,
To create this recipe, I took my cue from the south of France, because every late winter, l always seem to find myself turning to all things Provençale. I guess it’s my way of jump-starting spring. I enjoy imagining the warm sun on my back, and I love immersing myself in fantasies of the line, form, color, and texture of Province, including bright floral and foulard prints, pots of multicolor flowers, and in particular, air perfumed with lavender. In fact, for good luck, I keep lavender lady dolls (santons) from Provence near me, even on my work desk.
By the way, according to beyond.fr:
Santons are clay figurines that depict the colorful people, traditional trades, activities and costumes of Provence. Santons derived from the idea of the Provencal inhabitants on their way to the Nativity with their humble, local offerings… Read more here.
Lavender is one essential ingredient in a really good blend of Herbes de Province. And, as luck would have it, I had such a blend sitting in a nice, cool, dark place just waiting for an excuse to party!
A little Dijon mustard for a tart, white wine note, a little freshly ground black pepper, a little hot sauce, onion and garlic powders, and creamy, tangy mayonnaise and I had the whole thing pulled together in no time.
After measuring the dried herbs, I like to rub the herbs between my fingers posed over the bowl of the food processor to release their essential oils as they drift down into the chicken mixture. This makes a world of difference in the flavor of the finished spread, but it also gives the herbs a finer consistency that softens better as the mixture chills in the refrigerator.
This chicken spread makes a great sandwich filling and tastes great with a variety of breads. It’s terrific on toasted baguette slices or your favorite cracker. Some, might even fill a croissant with the spread.
Perfect for a quick breakfast on the go, a lunchtime treat, or a delicious snack, Chicken Spread with Herbes de Provence, would also make a nice addition to a high-protein, low-carb repertoire. I can see it spread atop sliced zucchini with maybe a slice of lightly salted cherry tomato or nestled inside endive spears.
Please give this a try and tell me what you think in the Comments section below.
| Prep Time | 15 minutes |
| Passive Time | 1 hour (chilling time) |
| Servings |
servings 1/4 cup each
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- 2 boneless, skinless cooked, chicken breasts (approximately 10 ounces) shredded into chunks
- 1 tablespoon dried Herbes de Provence
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot sauce such as Cholula
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
Ingredients
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- In the bowl of a food processor, add all the ingredients in the order listed.
- Put lid on bowl of food processor and pulse until thoroughly combined and finely textured. Scrap down the sides of the bowl and pulse again briefly to make sure everything is combined.
- Transfer mixture to a nonreactive bowl, cover, and refrigerate 1 hour to chill and allow flavors to marry. You should have a yield of approximately 1 1/2 cups. Use within a few days.
Nutritional facts per serving:
180 calories
15g fat
182mg sodium
0g carbs
0g fiber
11g protein
