Focused recipe
Chicken Potato Salad
Easy chicken and potato salad with carrots and green peas.
Cuisine not specified Updated 5/4/2020
Ingredients
Measured from the catalog payload.
- 8 ounces chicken breast
- 1 1/4 cups ladys choice mayonnaise
- 4 pieces potato
- 1 piece carrot
- 1 cup green pea
- 2 1/2 tablespoons sweet relish
- 1/2 teaspoon onion powder
- 1/2 cup sharp cheddar cheese shredded
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
- salt
Instructions
8 cooking steps
- Boil water in a pot. Add potato. Boil for 5 minutes.
- Add carrot. Boil for 10 minutes. Remove potato and carrot from the pot. Place in a clean bowl and let it cool down.
- Add frozen green peas into the pot with boiling water. Boil for 1 minute. Remove and set aside.
- Add chicken into the pot. Boil for 15 minutes. Set aside.
- Slice potato, carrot, and chicken into cubes. Set aside.
- Make the salad dressing by combining Lady’s Choice Mayonnaise, pickle relish, onion powder, ground black pepper, sugar, and salt in a bowl. Mix well.
- Combine potato, carrot, peas, and chicken with the salad dressing and then add shredded cheddar cheese. Toss until well blended.
- Refrigerate for at least one hour. Serve. Share and enjoy!
Catalog details
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Appetizer, Chicken bacon and egg salad, chicken salad, potato salad Public recipe Revision 1