Carrot, Raisin & Pecan Chicken Salad
Created by TwisSis on May 18, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 0m
- Recipe #23779
Ingredients
- 1 pound boneless skinless chicken breasts (pre-cooked & cut in a med dice)
- 1/2 cup carrots, grated (See HINT NOTE in Prep Steps)
- 1/2 cup pecans, chopped
- 1/2 cup mayonnaise (more as desired)
- 1/4 cup red onion, diced (cut in a sml dice)
- 1/4 cup raisins (plumped & patted dry of excess moisture)
- 1/4 cup fresh parsley (chopped, may use 2 tsp dried parsley)
- 46 grams grapes (1/2 cup, red preferred, halved or quartered depending on size, optional if you like a more fruit-based chicken salad)
- 1 tablespoon lemon juice
- 1 teaspoon lemon pepper
- Salt, to taste
How to Make
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Step 1: Add all ingredients to a med-sized bowl, mix well & refrigerate for use as needed.
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Step 2: TO SERVE: Serve the chicken salad atop lettuce leaves w/buttered toast on the side .. or .. Use as sandwich filling.
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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.
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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.