INGREDIENTS:
- 1 lb or about 2 medium chicken breasts (or store-bought rotisserie chicken)
- 3 medium/large russet potatoes, peeled
- 3 large carrots, peeled.
- 2 cups of thawed frozen peas
- 5 large eggs, boiled and diced
- 12 baby pickles (2 cups diced)
- 1 small yellow onion, finely diced
- ¼ cup chopped fresh dill
- 1 cup mayo, or to taste
- ½ tsp Salt or (to taste)
- ¼ tsp Pepper or (to taste)
INSTRUCTIONS:
- Place chicken breasts in a medium sauce pan (cut large breasts in half), cover with water, add 1 tsp salt and bring to a boil. Reduce heat, cover and simmer 15-20 min or until cooked through. Drain and let rest until cool enough to handle then dice. If using rotisserie chicken, remove skin and dice the chicken meat. Place in large mixing bowl.
- Peel and finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to mixing bowl.
- Add remaining ingredients to the mixing bowl: 2 cups peas, 5 diced eggs, 12 diced baby pickles, finely diced onion, ¼ cup fresh dill. Stir in mayo, salt and pepper to taste.
Source: Natasha's Kitchen
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