Chicken Salad with Green Peas and Carrots

Grate the carrot and grind it a little in the pan with 2-3 tablespoons of oil.

Cut the onion into juliennes (scales), mix with the sugar and vinegar and leave to marinate for 2-3 hours.

After this time we start to gather the salad:

- Put the drained peas in a bowl

- add the hardened carrots

- and diced meat - I used chicken pastrami here.

Drain the onion from the juice it leaves and add it to the bowl.

Add mayonnaise - try not to put too much on top (you can replace it with yogurt for a lighter version) - mix well with salt and pepper (optional).

And that's about it, I would recommend leaving it in the fridge for at least an hour to penetrate better, but it's not mandatory.

A perfect and very good combination, be sure to try it - serve and decorate according to your preferences and imagination :)

Good appetite!