Chicken Salad with Green Peas and Carrots

Grate the carrot and lightly sauté it in the pan with 2-3 tablespoons of oil.

Cut the onion into julienne slices, mix with sugar and vinegar, and let it marinate for 2-3 hours.

Once marinated, assemble the salad:

- Place the drained peas in a bowl,

- add the sautéed carrots,

- and diced meat - I used chicken pastrami here.

Drain the onions and add them to the bowl.

Add mayonnaise - try to avoid adding too much (you can replace it with yogurt for a lighter version) - mix well with salt and pepper (optional).

That's it! I recommend refrigerating for at least an hour to enhance the flavors, but it’s not mandatory.

A perfect and delicious combination, be sure to try it - serve and garnish as you wish. Enjoy!

Bon appétit!