Chicken paste is an EXCELLENT filling for wraps or croissants/puffs and even on toasted bread. The basic ingredients include minced chicken, mayo, salt and pepper. I prefer to include some ‘trini’ flavors to it by adding some chadon beni (culantro), pimento, garlic and JGM PRODUCTS all purpose seasoning.


  • 10 chicken thighs, cleaned
  • 15 chadon beni leaves (can be adjusted)
  • 1 large pimento
  • 3-4 cloves garlic
  • 1 tsp JGM PRODUCTS all purpose seasoning
  • 1 1/2 – 2 cups mayo


  1. Add chicken thighs to a pot with boiling water. Allow the chicken to fully cook through.
  2. Once properly cooked, remove from the water and allow to cool.
  3. Once cooled, remove the meat from each piece of thigh and place in a food processor.
  4. Add chadon beni, pimento, garlic and all purpose seasoning.
  5. Pulse until there are no chunks of any ingredients left in the food processor.
  6. Add mayo and process until you have a nice smooth paste.
  7. Spread on toast or use as a filling for wraps.

This is a great recipe for you to try and have available for breakfast/brunch or as a quick snack. You can place any extras in an air tight container and refrigerate for 2-3 days. It’s an excellent idea for you ‘on to go’ folks!


You can use chicken breasts if you prefer. I use the thighs in most cases as they tend to be cheaper than the breasts. You can also use light mayo to give it a healthy twist and add any vegetable you wish. Sometimes I add red onions, sweet peppers. cabbage to the chicken pasta which adds another texture to each bite you take!

Check out the video here:

I hope you guys try this recipe and be sure to send me some feedback.

Thanks so much for stopping by! 🙂


2 Comments Add yours

  1. Mark Chin-Lee says:

    Good recipe, but I think when you roast the chicken in the oven, you get a much more moist, flavorful chicken salad.

    Liked by 1 person

    1. thanks! I’ve actually never tried that way but will sure give it a try…it sounds good! Thanks much.


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