Chicken Potato Salad
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Course
Salad
Chicken Potato Salad
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This is a recipe for chicken potato salad with carrots and peas.
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Ingredients
- 2 chicken breast boneless, 4 oz. pieces
- 2 potato peeled and diced, medium
- 2 carrot peeled and diced, medium
- 3 tablespoons sweet relish
- 1 cup green peas frozen
- ½ teaspoon garlic salt
- ½ cup Parmesan Cheese shredded
- 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.
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