Carrot, Raisin, and Pecan Chicken Salad

carrot-raisin-chicken-salad
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 403 calories
    • Fat 30 g
    • Sat Fat 5 g
    • Cholesterol 79 mg
    • Sodium 613 mg
    • Protein 22 g
    • Carbohydrate 11 g
    • Sugar 7 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 36 mg

Bring a large skillet of salted water to a boil. Reduce to a simmer.Add the chicken and ¼ teaspoon pepper. Cook, covered, until the chicken is cooked through, 8 to 10 minutes. Remove the chicken and, using 2 forks, shred.Toss the chicken with the carrots, pecans, mayonnaise, raisins, parsley, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.Serve the chicken salad on top of the lettuce and with the buttered toast on the side.

Ingredients

  1. Check kosher salt and black pepper
  2. Check 6 boneless, skinless chicken thighs (about 1 pound total)
  3. Check 1/2 cup grated carrots
  4. Check 1/2 cup chopped pecans, toasted
  5. Check 1/4 cup mayonnaise
  6. Check 1/4 cup golden raisins
  7. Check 1/4 cup chopped fresh flat-leaf parsley leaves
  8. Check 1 tablespoon fresh lemon juice
  9. Check lettuce and buttered toast, for serving

Directions

  1. Bring a large skillet of salted water to a boil. Reduce to a simmer.
  2. Add the chicken and ¼ teaspoon pepper. Cook, covered, until the chicken is cooked through, 8 to 10 minutes. Remove the chicken and, using 2 forks, shred.
  3. Toss the chicken with the carrots, pecans, mayonnaise, raisins, parsley, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
  4. Serve the chicken salad on top of the lettuce and with the buttered toast on the side.