Carrot, Raisin & Pecan Chicken Salad

6
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"I found this recipe @ realsimpledotcom & all I could think about is how happy it would make my Siggi. He makes few rules about our meals or MY kitchen, but 1 rule I must "obey" at all times is: When we cook a whole chicken, we eat 1 hot meal from it (the dark meat) & all the remains are used for chicken salad because he loves eating it as salad or sandwich filling. He already has 2 recipes that he esp favors & my bet is this recipe will give him a trio of favorite options. As written by me, this recipe begins w/pre-cooked chicken so time was estimated accordingly. Altho the basic recipe remained mostly the same, I admit I amended it slightly to suit our preferences. I hope you will ENJOY the result. :-)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (141 g)
  • Calories 272
  • Total Fat - 13 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 69.3 mg
  • Sodium - 227.7 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 2 g
  • Sugars - 6.1 g
  • Protein - 25 g
  • Calcium - 35.8 mg
  • Iron - 1.4 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.1 mg

Step 1

Add all ingredients to a med-sized bowl, mix well & refrigerate for use as needed.

Step 2

TO SERVE: Serve the chicken salad atop lettuce leaves w/buttered toast on the side .. or .. Use as sandwich filling.

Step 3

*NOTE #1* - Since originally entered, I've amended this recipe in 2 ways. I added red grapes as optional when Siggi commented he esp liked them in chicken salad .. & .. I also increased the amt of mayo slightly in response to reviewer comment.

Step 4

*HINT NOTE* - When I made this salad for a photo, grating the carrot seemed awkward & not a desirable texture, so I found a better way. I used my zesting tool to get thin strips of carrot. They incorporated well & worked visually too. I also did not use the pecans if you're looking for them as Siggi is diet-restricted for them currently.

Tips & Variations


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Related

TeresaS

While making this dish I was thinking it needed a nice crunch...so my thoughts went to celery...but once I took a taste it had plenty of crunch...from the pecans and the red onion...I did let the dish hang out in the frig for a long while...so when it was time to serve I did find I needed to add more mayo only because the salad sucked up all the juicy mixture...I served it on a bed of lettuce for a nice cool summer lunch...we really enjoyed the fact that every bite had a nice taste to it...whether it was from the raisins or it was from the pecans...I made this for "For Your Consideration" tag game...

review by:
(5 Jun 2016)

Susie D

This was a fun spin on chicken salad. It was colorful and we liked the lemon pepper flavor. I found I needed more than the specified amount of mayo, but only added enough for the mixture to hold the salad together. It wasn't gloppy or drowning in mayo by any means which is a nice change. I served this on a bed of lettuce. I did enjoy the colors in the salad, but next time I will use golden raisins or even dried cranberries. Thank you for sharing the recipe!

review by:
(26 May 2016)