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Chicken Salad

Chicken Salad
30 min
40 min
Makes 12 servings
Key Ingredients
A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.
Media Crema
Media Crema
7 oz. Can


  • 2 cups water
  • 4 cups diced chicken or chicken meat
  • 2 tablespoons MAGGI® Granulated Chicken Flavor Bouillon
  • 4 cups peeled and diced potatoes
  • Pinch of salt
  • 2 cups diced or sliced carrots
  • 2 cups fresh or frozen peas
  • 2 tablespoons finely chopped onion
  • 2 cups peeled and diced green apple
  • 1 cup mayonnaise
  • 1 cup NESTLÉ® Media Crema
  • 1/2 tablespoon garlic cloves, peeled and minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce

Make It

Step 1
Place water, chicken and Maggi Granulated Bouillon to a pot. Cook for 10 minutes or until done. Let it cool and shred.
Step 2
In a separate pot cook potatoes with a little salt until they are soft but firm. Set aside.
Step 3
In the same pot, steam the carrots with a little salt until they are cooked but firm. Set aside.
Step 4
In the same pot, cook the fresh or frozen peas with a little salt, until they are soft but firm. Set aside.
Step 5
In a large salad bowl, mix the potatoes, carrots, peas, onion, apple and chicken meat.
Step 6
Place all the ingredients for the dressing in a blender and blend until everything is well blended and has a creamy consistency.
Step 7
Dress the salad with the mayonnaise sauce and mix well. Garnish with peas.

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