Chicken Salad with Carrots and Chives

Chicken Salad
Kate Sears
  • Yield: 4 servings


3tablespoons dark or golden raisins
2 medium carrots
1 1/2 cups finely shredded chicken
1/2cup mayonaise
2tablespoons chopped, fresh chives
Kosher salt
Freshly ground black pepper


  1. Plump the raisins by soaking them in 1/2 cup warm water for 5 minutes.
  2. Meanwhile, grate the carrots on the largest holes of a box grater; you should have about 1 cup grated carrots. Place the carrots in a bowl.
  3. Drain the raisins and add them to the bowl with the chicken mayonnaise, and chives. Season with salt and pepper and mix the ingredients with a rubber spatula.
  4. Divide the mixture among the bread slices and sandwich them together.

Recipe From My Rio de Janeiro: A Cookbook by Leticia Moreinos Schwartz © 2013 Kyle Books