Raisin-and-carrot chicken salad recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes

Ingredients

  • 6 boneless, skinless chicken thighs (about 1 pound total)
  • Kosher salt and black pepper
  • ½ cup grated carrots
  • ½ cup chopped pecans, toasted
  • ¼ cup mayonnaise
  • ¼ cup golden raisins
  • ¼ cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon fresh lemon juice
  • Lettuce and buttered toast, for serving
How to Make It
  1. Season the chicken with ¼ teaspoon pepper. Simmer, covered, in a large saucepan of salted water until cooked through, 8 to 10 minutes. Shred the chicken.
  2. Toss the chicken with the carrots, pecans, mayonnaise, raisins, parsley, and lemon juice. Season with ¾ teaspoon salt and ¼ teaspoon pepper.
  3. Serve over lettuce with buttered toast.
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