Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas, frozen or fresh
– 1 cup potatoes, diced
– 1/2 cup mayonnaise
– 1/4 cup plain yogurt
– 1/4 cup onion, finely chopped
– Salt, to taste
– Pepper, to taste
– 2 hard-boiled eggs, chopped
Method
1. Begin by boiling diced potatoes and carrots in a pot for about 10 minutes until they are tender.
2. In a separate pot, cook the peas for a couple of minutes until bright green. Drain all vegetables once cooked.
3. In a large bowl, combine the shredded chicken, cooked vegetables, chopped onion, mayonnaise, and yogurt. Mix well.
4. Season with salt and pepper according to your taste. Gently fold in the chopped hard-boiled eggs.
5. Chill the salad in the refrigerator for at least an hour before serving it cold.
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