Chicken Potato Salad

Chicken Potato Salad

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

1. 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.
2. 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.
3. 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.
4. Refrigerate for at least 3 hours.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!

Nutrition Information

Serving size: 6