Easy Chicken Salad

Ingredients

• 500 g Boneless, skinless chicken breast (Cooked and shredded or cut into small cubes)
• 2 Potato (Medium, peeled and cut into cubes)
• 2 Carrot (Medium, peeled and cut into small cubes)
• 1 cup Green peas (Cooked or thawed)
• 0.75 cup Mayonnaise (Adjust to taste to achieve the desired consistency)
• 0.25 cup Sour cream (Optional; helps lighten the mayonnaise)
• Salt (To taste)
• Ground black pepper (To taste)
• 1 tbsp Lemon juice (Optional, for freshness)

Steps

1. 1

   Place the chicken breast in a pot, cover it with water, and add a pinch of salt. Cook over medium heat until completely cooked and the center reaches 74 °C, approximately 15–20 minutes. Let it rest for a few minutes, then shred it or cut it into small cubes.

2. 2

   While the chicken is cooking, boil the potato and carrot in a pot of salted water until tender when pierced but not falling apart, approximately 8–12 minutes. Drain and let them cool.

3. 3

   Place the cooked chicken, potato, carrot, and peas in a large bowl. Mix gently to avoid breaking up the vegetables too much.

4. 4

   In a separate bowl, mix the mayonnaise with the sour cream and lemon juice, if using. Season with salt and pepper to taste.

5. 5

   Add the dressing to the bowl with the chicken and vegetables. Gently fold it in until all the ingredients are evenly coated.

6. 6

   Taste the salad and adjust the salt, pepper, or amount of mayonnaise as needed. Refrigerate for at least 30 minutes before serving so the flavors can meld.

Notes

The post only identifies the dish as an easy chicken salad and does not include a visible ingredient list, quantities, or instructions. The quantities and method above are an approximate reconstruction of a common creamy chicken salad. Keep the salad refrigerated and consume it within a maximum of 3 days.

Nutrition per serving

• salad
• main dish
• lunch
• family meal
• child's lunchbox
• easy
• gluten-free
• high-protein