Cuban Chicken Salad - Ensalada De Pollo

• 1 1/2 cups diced carrots
• 1 1/2 cups frozen peas
• 1/2 - 2/3 cup real mayonnaise
• 1 lime, juice of
• 1 garlic clove, minced
• 1 cup chopped celery
• 1 cup chopped onion
• 1 lb cooked chicken meat, diced
• 3 hard-boiled eggs, chopped
• salt
• pepper

1. Cook the carrots and peas separately in the microwave for about 2-3 minutes on high.
2. Carrots should be soft, peas dark green.
3. Chill thoroughly in the refrigerator.
4. Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency.
5. In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency.
6. Salt and pepper to taste.
7. Gently fold in the chopped eggs.
8. Serve well chilled on a bed of lettuce.

carrots, frozen peas, mayonnaise, lime, garlic, celery, onion, chicken meat, eggs, salt, pepper

Taken from www.food.com/recipe/cuban-chicken-salad-ensalada-de-pollo-447122 (may not work)