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- 2 x Chicken breasts, skinned
- 3 cup chicken stock (up to 4)
- 2 x carrots
- 1 x celery rib (up to 2)
- 1/4 lb raisins
- 1 can corn kernels
- 1/4 lb Cooked green peas
- 2 cup Straw potatoes
- Cook Chicken in stock.
- Drain Chicken, saving 1/4 cup stock
- Shred Chicken
- Shred carrots
- Dice celery
- Stir together the saved stock and mayo to make the dressing
- Combine all the salad ingrdients but potatoes
- Add dressing to the salad and stir to combine