Chicken Salad Recipe

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This recipe is made by my wife, because I like her version so much. She’s making chicken salad and we usually eat this for the holidays: Christmas and Easter. This is my favorite so I could eat it all year around!

Watch How To Make It:

This chicken salad goes great with toast! It’s a simple but very tasty appetizer to enjoy on a special occasion or when friends come over.

Here is the written recipe, with the ingredients and step by step instructions:

Chicken Salad

Servings 6 people

Equipment

  • Sharp knife
  • Cutting board
  • Rubber spatula
  • Boiling Pot

Ingredients

  • 1 pound potatoes (500g)
  • 14 oz pickled red peppers (400g)
  • 14 oz pickled cucumbers (400g)
  • 5 small carrots
  • 1 pound skinless and boneless chicken breast (500g)
  • 17 oz mayonnaise (475g)
  • 1 tbsp mustard
  • salt

Instructions

  • Start by chopping the pickles into small cubes and add them into a colander, to drain their juices. You don’t want your salad to be too moist.
  • Next, add the chicken, the potatoes and the carrots into a boiling pot, after you have cleaned and peeled the veggies. Cover with water and boil at medium heat for 25 minutes or until the potatoes are well cooked through
  • After that, take them out and let them cool. Then proceed to chop them as well into small cubes.
  • Add all the chopped ingredients into a big bowl and add the mayo, the mustard and salt to taste, then mix until everything is well covered in the sauces.
Cuisine: American

Please let me know how it turned out for you! Leave a comment below and tag @notacheftv on Instagram and hashtag it #notacheftv.

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