Chicken Potato Salad
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
6
-
Course
Salad
Chicken Potato Salad
Report
This is a recipe for chicken potato salad with carrots and peas.
Share:
Ingredients
- 2 4 oz. pieces boneless chicken breast
- 2 medium potato peeled and diced
- 2 medium carrot peeled and diced
- 3 tablespoons sweet relish
- 1 cup frozen green peas
- ½ teaspoon garlic salt
- ½ cup shredded Parmesan cheese
- ¾ cup mayonnaise
- Water for boiling
Instructions
- 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!
Nutrition Information
Show Details
Serving
6g
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Sweet potato and beet salad with watercress, miso-maple dressing and salad topper lite
Whole foods
5.0
(3 reviews)
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Vegan, gluten-free
4.8
(15 reviews)
