1 small Granny Smith apple, peeled, cored, and diced
1/2 cup diced dill pickles
1/2 cup mayonnaise
1/4 cup chopped green olives
1 TBSP chopped capers
1/4 tsp dried dill
DIRECTIONS
Place the chicken breast in a medium saucepan and cover with water. Add 1/4 tsp salt to the water and bring to a boil over medium-high heat. Cover the pan and reduce the heat to medium-low, simmer until chicken is cooked through, about 15 minutes. Drain the cooked chicken and transfer to a cutting board and set aside to cool.
Place the eggs in the now empty saucepan and cover with water. Bring to a boil over medium-high heat then cover the pan with a lid and take off the heat. Let the eggs sit in the covered pan for 10 minutes. Run the eggs under cold water. Peel the eggs and chop small.
Place the diced potatoes and carrots in the now empty saucepan and cover with water. Add 1/4 tsp salt to the water and bring to a boil over medium-high heat. Continue cooking until vegetables are tender, about 5 minutes. Drain the vegetables and set aside to cool.
Dice the chicken and combine with the potatoes, carrots, eggs, and the remaining ingredients in a large mixing bowl. Taste and season with salt & pepper. Refrigerate until ready to serve.
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