Cooking Potatoes and Carrots

Cup of Yum
1. Peel the carrots and cut them in half. Add the potatoes and the carrots to a pot of water. Bring the water to a boil. Boil the vegetables for about 10 minutes, then check with a fork. 
2. You want the vegetables to be slightly tender but still crunchy. If they are still too hard at 10 minutes, cook them for another 3-5 minutes and check again. The carrots may cook faster than the potatoes, if that’s the case take the carrots out and let the potatoes continue cooking.
3. When the vegetables are done cooking, set them aside to cool.

Other Ingredients

1. In the meantime, in a large bowl mix the shredded chicken, the peeled and diced apple, grapes (if using), diced stalk of celery, ½ cup of mayo, chopped nuts, and salt and pepper to taste. 
2. Next, peel and dice the potatoes into small pieces (it will be easy to peel the potatoes with just your hands or use a peeler). Dice the carrots and add both vegetables to the chicken mixture.
3. Mix everything together again. Taste for seasoning and adjust salt, pepper and mayo based on your taste.
4. Add a couple tablespoons of the juice from pickled jalapeños. Mix and serve.
5. Serve on top of crunchy tostadas, with saltine crackers or gluten-free crackers. If you are on Whole30 enjoy it either by itself or with some crunchy vegetables or on a bed of lettuce.