Focused recipe
Chicken Potato Salad
This is a recipe for chicken potato salad with carrots and peas.
Cuisine not specified Updated 10/21/2016
Ingredients
Measured from the catalog payload.
- 2 4 oz boneless chicken breast
- 2 potato peeled and diced
- 2 carrot peeled and diced
- 3 tablespoons sweet relish
- 1 cup frozen green pea
- 1/2 teaspoon garlic salt
- 1/2 cup shredded parmesan cheese
- 3/4 cup mayonnaise
Instructions
6 cooking steps
- Boil 4 cups water in a pot. Add the chicken. Boil for 15 minutes. Remove the chicken and let it cool down. Slice the chicken into small cubes. Set aside.
- Boil a clean batch of water in a clean pot. Add the carrot and continue to boil for 5 minutes. Drain the water and set the carrot aside. Do the same with the potato.
- Combine the diced chicken, carrot, and potato in a mixing bowl. Add garlic salt, pickle relish, Parmesan, and mayonnaise. Fold until all the ingredients are well blended. Add the frozen green peas. Continue to fold until well blended. Note: you can adjust the amount of garlic salt and Parmesan to tailor to your taste.
- Refrigerate for at least 3 hours.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Catalog details
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Salad, Chicken No tags Public recipe Revision 1