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3 split chicken breasts with ribs:
about 3 lb. 1/2 small onion 1 tablespoon salt or to taste 2 large carrots, finely diced 1 large potato, finely diced 1 can (8 oz.) green peas, drained 2 iceberg lettuce leaves, finely shredded 1 1/4 cup mayonnaise 1/4 cup sour cream 1/2 teaspoon mustard 2 hard-boiled eggs, finely chopped salt and pepper to taste
Put
washed chicken into a pot and cover with water (about 3 quarts).
Bring to a boil. Add onion and salt. Reduce heat, cover and simmer 40 to
50 minutes or until tender. Remove chicken from pot and let it cool.
Remove meat from bones and finely shred it. Put carrots in slightly salted
boiling water and cook over medium heat for about 7 minutes until tender.
Remove carrots, drain and reserve liquid. Add potatoes and cook for 6
minutes or until tender. Drain. Mix all the ingredients in a bowl. Season
with salt and pepper to taste. Serves 8
Always use your LA TORTILLA LOCA® Tortilla Warmer to heat the tortillas, and keep them hot throughout your entire meal. |