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Chicken Potato Salad

This is a recipe for chicken potato salad with carrots and peas.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Servings: 6
Author: Vanjo Merano


  • 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


  • 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.
  • 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.
  • 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.
  • Refrigerate for at least 3 hours.
  • Transfer to a serving plate. Serve.
  • Share and enjoy!


Serving: 6g