Step 1

Cook the chicken. (Boil or Roast) *BOIL - Cut the chicken breasts into 3-4 pieces that will cook faster. Bring salted water up to a boil and then add the raw chicken. Cook for 5-8 minutes until cooked through and no longer pink in the center. Transfer the chicken to a plate to cool. *ROAST - Preheat the oven to 400 F degrees. Rub the chicken breasts with olive oil, salt, and pepper. Place the chicken on a sheet pan and roast in the oven for 20 minutes until cooked through and no longer pink in the center. Let the chicken cool.

Step 2

While the chicken cooks, you can shred or dice the carrots, thaw the peas, finely dice the onions, and rough chop the cilantro.

Step 3

To make the dressing ahead, in a small mixing bowl add the mayonnaise, honey, vinegar, cilantro, salt, and pepper. Whisk together. set aside or store in fridge until ready to mix into the salad.

Step 4

When the chicken is cool enough to handle, shred it using your fingers or forks.

Step 5

To a large mixing bowl, add the shredded chicken, carrots, onions, and the dressing. (NOTE: If you are making this ahead, reserve ¼ of the dressing to mix in when you are ready to serve to add some creaminess.) Mix gently folding the dressing in to coat and combine all ingredients. Last, fold in the green peas.

Step 6

If the salad is a bit dry when you are ready to serve, simply add the reserved dressing and mix to add back some creaminess. Optional: Right before serving, top with the potato sticks or crushed potato chips.