Cuban Chicken Salad - Ensalada De Pollo - cooking recipe

Ingredients

1 1/2 cups diced carrots
1 1/2 cups frozen peas
1/2 - 2/3 cup real mayonnaise
1 lime, juice of
1 garlic clove, minced
1 cup chopped celery
1 cup chopped onion
1 lb cooked chicken meat, diced
3 hard-boiled eggs, chopped
salt
pepper

Preparation

Cook the carrots and peas separately in the microwave for about 2-3 minutes on high.
Carrots should be soft, peas dark green.
Chill thoroughly in the refrigerator.
Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency.
In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency.
Salt and pepper to taste.
Gently fold in the chopped eggs.
Serve well chilled on a bed of lettuce.