- 2 Kilos of peeled potatoes
- 1 Kilos of peeled carrots
- 1 Chicken breast
- 1 Cup of peas
- 1 Cup diced onion
- 1 Peeled and diced red apple
- 2 Peeled and diced hard-boiled eggs
- 1 Cup mayonnaise
- 2 Tablespoon mustard
- 3 Cloves of crushed garlic
- 1 Teaspoon oregano
- 1/2 Teaspoon cumin
- Chopped fresh cilantro
- Salt and pepper to taste
- Wash the chicken breast very well and put it in a pot with water, along with a teaspoon of salt, cumin, oregano and garlic. Cook over medium-high heat for 20 to 25 minutes or until cooked.
- Place the peeled potatoes in a large pot, add a teaspoon of salt and cover with water. Boil the potatoes until tender.
- Place the carrots in another pot and boil them in water with a teaspoon of salt until tender.
- Drain the potatoes and carrots very well from the cooking water and, once cool, dice them and set aside in a large bowl.
- Add the peas, diced chicken breast, onion, apple and chopped eggs.
- Add the mayonnaise and mustard, mix well. (Add more mayonnaise if you prefer the salad to be a little more moist).
- Season the salad with salt and pepper to taste.
- Serve the salad and add some chopped fresh cilantro. Enjoy!
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