Carrot-Raisin Chicken Salad


  • 4 med. carrots, shredded
  • 1/2 cup natural or golden raisins
  • 1 Tbsp. water
  • 1 tsp. minced fresh ginger
  • 2 cups diced cooked chicken
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  • 1/2 green bell pepper, julienned
  • 1/4 cup mayonnaise {lite, if desired}
  • 2 Tbsp. lemon juice
  • 1 Tbsp. sugar
  • 8 lettuce leaves


Place carrots, raisins, water and ginger in a 1-1/2 quart casserole. Cover with lid or vented plastic wrap. Microwave on HIGH 4 minutes or until carrots are crisp-tender. Add chicken and bell pepper. Blend mayonnaise, lemon juice and sugar together. Pour over carrot mixture; toss to coat ingredients.

To serve warm: Microwave on Medium-high (70 percent) 3 minutes.

To serve cold: Refrigerate 2 hours. Arrange lettuce leaves on serving platter and mound chicken mixture in center.

This salad serves 4

By Connie from Oden, Arkansas


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