The Kitchen - Salad with chicken and vegetables

In Front Of 12 up to 16 servings:

1 ½ to 2 kg chicken, cooked (cooked in a little water with salt to taste, chopped onion, chive, garlic parsley, etc.) to remove it from the broth and pull apart

1 kg of potatoes, shelled

1 / 2 pounds of carrots, shelled

1 ui, without the peel

1 kan pea (peas or sweet peas)

1 can of asparagus

2 of 3 chopped hard-boiled eggs, sliced

2 cloves of garlic, pressed or grated

2 tablespoons mustard

1 ½ cup mayonnaise

½ tablespoon white vinegar

salt to taste

white pepper to taste

In a saucepan, we do have enough water, a little salt and onion, bring to a boil and put to cook the potatoes into cubes.

Then remove from the water using a slotted spoon and drain well.

Explain to stop it in a bowl of ice water for cooking.

In the same water we do the onion, the carrots into cubes, let them cook until tender, then drain well and remove the onion.

In a large bowl or dish, place the grated or diced chicken, potatoes, carrots, asparagus (ground beef), the petit pois and boiled eggs, the latter can be placed on the end in order to prevent undo, or over the salad and can be chopped or sliced.

Prepare a sauce with garlic, mustard, mayonnaise, vinegar, salt, pepper and sugar.

Trying to spice up if necessary.

Giet over salad, mix gently, place in the refrigerator.

Serve cold.

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Salad with chicken and vegetables