Chick-Fil-A Carrot Raisin Salad

This copycat recipe tastes just like the original. This is the perfect Southern-inspired side for your next barbecue!

Who knew carrots and raisins could taste so good?
Photo by Diane V.
Who knew carrots and raisins could taste so good?
Who knew carrots and raisins could taste so good?

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound whole carrots, grated or finely shredded (4 cups)

  • 1/3

    cup dark raisins, loosely packed

  • 1

    can (20-ounce) crushed pineapple in juice

  • 4

    teaspoons sugar

  • 1 1/2

    teaspoons fresh lemon juice

  • 1/2 to 3/4

    cup mayonnaise

  • Optional add-in at serving:

  • 1/3

    cup chopped pecans

Directions

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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