Festive Shredded Chicken Salad with Vegetables and Raisins

Name: Festive Shredded Chicken Salad with Vegetables and Raisins
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) cooked and shredded chicken breast; 2 large carrots, peeled and grated; 200 g (7 oz) black or green olives, half chopped, half reserved whole for garnish; 7 quail eggs or 4 hen eggs, hard-boiled and halved; 200 g (7 oz) raisins; 1 can (400 g) green peas, drained; 1 can (400 g) sweet corn, drained; 2 medium potatoes, peeled, diced, boiled and drained; 1/2 bunch fresh parsley, finely chopped; 1/3 bunch fresh cilantro, finely chopped; 1 green apple, peeled and diced (optional); 1/2 bell pepper, finely diced; 1 medium onion, grated; 1 tablespoon garlic, minced and sautéed in olive oil; 1 jar (400 g) mayonnaise

By Marie Lefebvre · Updated September 26, 2026

A generous and colorful salad perfect for celebrations and family gatherings. Tender shredded chicken meets the sweetness of raisins, the crunch of carrots, and a luscious creamy mayonnaise dressing — a true crowd-pleaser that gets even better when prepared ahead of time.

Prep⏱️ 30 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

1 kg (2.2 lb) cooked and shredded chicken breast
2 large carrots, peeled and grated
200 g (7 oz) black or green olives, half chopped, half reserved whole for garnish
7 quail eggs or 4 hen eggs, hard-boiled and halved
200 g (7 oz) raisins
1 can (400 g) green peas, drained
1 can (400 g) sweet corn, drained
2 medium potatoes, peeled, diced, boiled and drained
1/2 bunch fresh parsley, finely chopped
1/3 bunch fresh cilantro, finely chopped
1 green apple, peeled and diced (optional)
1/2 bell pepper, finely diced
1 medium onion, grated
1 tablespoon garlic, minced and sautéed in olive oil
1 jar (400 g) mayonnaise

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Cook the chicken breasts in salted boiling water with a bay leaf until fully cooked through. Let cool completely, then shred finely using two forks or your hands.
2
In a large mixing bowl, combine the shredded chicken, grated carrots, chopped olives, raisins, peas, corn, diced potatoes, bell pepper and grated onion.
3
Add the garlic sautéed in olive oil, fresh parsley and cilantro. Toss gently to distribute the flavors evenly.
4
Fold in the mayonnaise to your desired creaminess. Season with salt and pepper to taste and mix until smooth and homogeneous.
5
Transfer to a serving dish and garnish with the halved eggs, reserved whole olives and a sprinkle of fresh parsley. Refrigerate for at least 1 hour before serving well chilled.

💡 Chef's Tip

Make this salad the day before for the best results — the flavors meld beautifully overnight in the fridge. To keep the texture firm, fold in the mayonnaise just before serving.