Whip up this quick Chicken Salad Spread for appetizers or sandwiches using canned chicken, cream cheese, and ranch dressing. I like to serve it with a fancy variety of crackers. This spread is a great hit at parties and couldn’t be easier to mix up.
If you use it for sandwiches, I suggest adding sliced tomatoes and a generous leaf of romaine lettuce.
For those on low-carb or keto diets, this chicken salad spread is perfect as a topper for a leafy green salad as a filling lunch or dinner on its own.
Feel free to substitute chopped rotisserie chicken or albacore tuna for the canned chicken as a change of pace.
Chicken Salad Spread Recipe
3 ounces (small block) cream cheese, at room temperature
1/2 cup ranch salad dressing
1 teaspoon Dijon mustard
1 (12.5 ounces) can chicken, drained (see Notes)
1/4 cup minced sweet onion
1/4 cup minced roasted red pepper (jarred are fine)
1-1/2 Tablespoons sweet pickle relish
Kosher salt and freshly ground black pepper to taste
2 to 3 drops liquid smoke, optional
1 Tablespoon chopped chives
Minced fresh parsley for garnish
Whisk together cream cheese, ranch dressing, and Dijon mustard until smooth.
Thoroughly drain the canned chicken. Mash the chicken with a fork in a medium bowl until it is shredded. Add dressing mixture, sweet onion, roasted red peppers, and relish. Stir to combine. Taste and add salt, pepper, and liquid smoke, if using. Fold in chives. Sprinkle with chopped parsley.
Refrigerate 1 hour or overnight to allow flavors to meld.
Use as a spread on crackers, as a sandwich spread, or as a salad topper.
• Feel free to substitute chopped rotisserie chicken or albacore tuna for the canned chicken.
Chicken Salad Spread Recipe Photo ©2021 Peggy Filippone