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Rachael Ray's 30-Minute Healthy Recipes

Chicken Salad Peas 'n' Carrots Style

Ingredients

*1/2 C frozen peas, thawed
*1/2 C carrots, grated in slivers
*1 TBSP fresh snipped parsley
*2 chicken breast halves, cooked and diced, or fork shredded.
*1/4 C mayonnaise
* salt and pepper to taste

Directions

1. Put peas and carrots in a large bowl.
2. Sprinkle the parsley over the vegetables.
3. Add the chicken in with the vegetables.
4. Fold the mayonnaise into the mixture completely covering the ingredients.
5. Cover and refrigerate 30 minutes or until chilled through.
6. Serve on a plate over a nice crisp romaine lettuce leaf.

Story

This is one chicken salad that is guaranteed Kid-Friendly! The simplicity of the ingredients makes it palatable for even the pickiest eater. And have you noticed how kids always seem to be more interested in carrots when they're grated into little slivers? Change the shape of a vegetable and they'll eat it. We do what we can to make our veggies appealing, right?

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