Ingredients
Equipment
Method
- First, place the chicken breasts in a medium saucepan. If the breasts are large, cut them in half to ensure they cook evenly. Cover them with water and add one teaspoon of salt. Bring the water to a boil, then reduce the heat, cover, and let it simmer for around fifteen to twenty minutes, or until the chicken is cooked through. You want it tender and easily shreddable. Once done, drain the chicken and let it rest until cool enough to handle before dicing it into bite-sized pieces. If you opt for rotisserie chicken, simply remove the skin and chop the meat into pieces.
- While the chicken is cooking, peel and finely dice the carrots. Then, peel and dice the potatoes into similar-sized pieces to ensure even cooking. In a medium pot, cover the diced carrots and potatoes with water, add one teaspoon of salt, and bring it to a boil. Cook uncovered for about ten to twelve minutes until they are tender but still hold their shape. Once cooked, drain and rinse them under cold water to stop the cooking process. Place them on paper towels to absorb any excess moisture.
- Now it’s time to mix everything together! In a large mixing bowl, combine the diced chicken, carrots, and potatoes. Add in the remaining ingredients: two cups of thawed peas, five diced eggs, twelve diced dill pickles, finely diced onion, and one-quarter cup of chopped fresh dill. The colors should be vibrant, and the aroma should start to fill the air, teasing your senses.
- Finally, stir in the mayonnaise. You can adjust the amount according to your preference for creaminess. Add the salt and pepper to taste, mixing everything gently to ensure all the ingredients are well coated and distributed. The mayonnaise should lightly cover all ingredients without overwhelming them.
Notes
Stored leftovers in an airtight container for up to three days. This dish is best enjoyed fresh but can be chilled for an hour to meld the flavors.