- 1 pound chicken breasts, boneless and skinless
- 1 pound potato, peeled and cut into ½-inch dices
- 1 cup carrot, peeled and small diced
- 1 small onion, halved
- ½ (7 ½ oz) can asparagus, cut into ¾-inch pieces
- ½ (7 ½ oz) can petite peas
- 3 eggs
- ½ tablespoon Worcestershire sauce
- 1 tablespoon mustard
- ¼ teaspoon ground white pepper
- ¾ cup low-fat mayonnaise
- Salt to taste
Peel potatoes and carrots with the Paring Knife. Following the instructions on the ingredients list, cut all vegetables with the Chef’s Knife.
Fill half of the 8-quart Dutch Oven with water, add chicken breasts and onion. Insert the Senior Steamer/Colander and place diced potatoes and carrots. Cover and cook at medium-high heat when the valve sound (in about 25 minutes), reduce temperature to low and cook for 25 more minutes. Once you have drained the potatoes and carrots, use the same Colander to discard the water where the chicken was cooked. Reserve chicken breasts and shred them when they have cooled down.
In the 3-quart Dutch Oven, add 1 cup water. Insert the Junior Steamer/Colander and place the 3 eggs. Cover and cook at medium-high heat, when the valve rattles (in about 5 minutes) reduce temperature to low and cook for 10 minutes. Drain eggs in the Junior Steamer/Colander. Once they cool down, peel them and then dice them with the Paring Knife.
In the 1-quart Mixing Bowl, gently mix Worcestershire sauce, mustard and white pepper. When the mixture is uniform, add low-fat mayonnaise and mix well. In the 5-quart Mixing Bowl, combine shredded chicken, potatoes, carrots, asparagus, petite peas, diced eggs and dressing. Add salt to taste and mix well.
Cover the Mixing Bowl and refrigerate for at least 2 hours. This delicious salad is served cold.
Chef’s Tip: If you prefer a nontraditional version of this salad, replace chicken breasts with 8 cups shredded hen meat.