Delicious and easy to make Chicken Salad

This delicious, homemade, and easy to make chicken salad is creamy and tasty. It is the perfect side dish for your lunch or dinner. This is my mom’s recipe!

We usually eat as many vegetarian dishes as possible, but this dish (even though you can make it without chicken), I like to make just like my mom does.

We grew up eating this salad all the time. My mom will prepare all the basics the night before and add the dressing the following day to eat it with a delicious arepa.

The vegetarian version of this salad is as delicious and tasty. Just eliminate the chicken from the recipe, and you have a delicious potatoes and carrots salad!

How I can serve this chicken salad?

We eat this salad in different ways. For example, today, I served this salad with my stuffed peppers.

For Christmas, we eat it with Hallacas (Venezuelan tamales) and Pan de Jamon (Venezuelan bread with ham).

Also, we use this salad as a filling! We filled our arepas with chicken salad or made a delicious sandwich. We do eat this salad all year round.

The Ingredients

Chicken: I do try to buy organic, free-range chicken. You can always make this recipe without the chicken for a vegetarian version.

Mayonnaise: I use olive oil-based mayonnaise, but you can also use plant-based mayonnaise for a vegan preference. Also, homemade mayonnaise is delicious.

Vegetable Bouillon: I use organic vegetable bouillon, but you can use chicken bouillon. Also, you can use homemade broth.

Sugar: This is part of my mom’s recipe. She likes the touch of sweet-and-sour, but you can always avoid this step.

Zero waste dish

We cook this salad similarly to we cook our chicken soup; I keep the liquid after the vegetables and chicken are cooked. We just add a little bit more cilantro on top, and we have chicken soup in a cup. No food wasted!

What do I need to make this Salad?

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Kitchen Utensils

• Saucepan
• Colander
• Mixing bowl
• Measuring cup and spoons

Ingredients

• 1 Chicken Breast
• 1 cube organic vegetable bouillon
• 3 large organic carrots
• 5 medium organic yellow potatoes
• 1/4 cup cilantro
• 1 red organic apple
• 1 cup peas
• 2 teaspoon salt for the water
• 1 teaspoon Brown sugar (optional)
• 5 tablespoon Mayonnaise
• 1 tablespoon grated onion

How do I make this chicken salad?

Fill a saucepan with water and add the vegetable bouillon cube, salt, and chicken breast. Cook medium heat for 45 minutes or until chicken is fully cooked.

Cut the carrot into cubes. Add the carrot and peas to the saucepan. Cut the potatoes into cubes and add them to the saucepan when the carrots are tender. Add cilantro a couple of minutes before the potatoes are cooked. Drain the water and place the vegetables and chicken in a mixing bowl. Let the vegetables and chicken cool down.

Shred the chicken, cut the apple into cubes and grind the onion.

Add the sugar and mayonnaise. Mix all ingredients and serve.

Useful tips

1. Make sure the potatoes are tender but not extremely soft.
2. After the vegetables cool down, I place them in the refrigerator for an hour; this helps to keep the potatoes in good shape.
3. Because we add so much flavor to the water in which the vegetables were cooked, I usually don’t add salt while I’m dressing it.
4. Add the dressing (onion, mayonnaise, sugar, and apple) close to the time it will be served.
5. The real tip for this flavorful salad is to cook all ingredients with the bouillon and salt, so when all vegetables are cooked, they already have a lot of flavors.
6. This salad contains its own nutrients from the chicken and vegetables. To make it even healthier, you can reduce the amount of mayonnaise and eliminate the sugar.

I hope you like this delicious and easy-to-make chicken salad. You may also like “Multigrain Bread Recipe.”