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Rating: 3 stars
35 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 14
  • 1 star values: 4
  • 35 Ratings
Lindsay Hunt

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large skillet of salted water to a boil. Reduce to a simmer.

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  • 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.

Nutrition Facts

403 calories; fat 30g; saturated fat 5g; cholesterol 79mg; sodium 613mg; protein 22g; carbohydrates 11g; sugars 7g; fiber 2g; iron 2mg; calcium 36mg.
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