Best Chick Fil As Authentic Carrot Raisin Salad Recipes
CHICK-FIL-A'S "AUTHENTIC" CARROT & RAISIN SALAD
This is now an authentic recipe for Chick-fil-A salad as they shared it with me on my Facebook page when I tagged them in my picture of this salad. So, I've updated the amounts and now you can be assured it is exactly like the one you used to get when they sold it. My Aunt Linda has been asking me to find this recipe for...
Provided by Kimberly Biegacki
Categories Other Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, then combine everything gently in a large bowl. May be refrigerated up to 72 hours. Serves 8.
- 2. NOTE: Fresh carrots are the secret, according to Chick-Fil-A.
- 3. Delicious & perfect for Easter Sunday Salad - made for April 12th, 2020
ALMOST MY MOM'S CARROT RAISIN SALAD (CHICK-FIL-A) COPYCAT
My mom's Carrot Raisin Salad recipe. The only difference is that Chick-Fli-A uses sugar and lemon juice, and my mom doesn't. From a blog on Chick-Fil-A recipes. http://easybreezyrecipes.com/more-chick-fil-as-favorite-recipes.html
Provided by Inactive Account
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chill all ingredients except sugar for 30 minutes mix suger into pineapple. add mayo. add lemon juice.
- Add raisins to carrots. Add dressing mixture to carrots and raisins.
- Chill for 12 more minutes.
- Drain some of the juice off the pineapple.
- When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.
Nutrition Facts : Calories 394.5, Fat 15.3, SaturatedFat 2.2, Cholesterol 11.5, Sodium 407.2, Carbohydrate 67.5, Fiber 6.2, Sugar 45.1, Protein 3.4
CHICK-FIL-A CARROT RAISIN SALAD RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Chill everything except the sugar for at least an hour before making the salad. Drain the pineapple in a colander; press down on it, squeezing all the juice out. (It needs to be very dry or the salad will be runny. After draining it well, I pour it out on paper towels and give it a squeeze.) Place pineapple in a bowl; stir in the sugar and lemon juice. Stir in 1/2 cup mayo (can add more later if needed). Refrigerate until needed. Grate/shred the carrots into a large bowl; stir in the raisins. Stir in the pineapple dressing, blending well. Refrigerate until serving time then add the pecans, if using, and a bit more mayo if needed for consistency.
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