INGREDIENTS
2
carrots
1 1/2 cups
russet potato
1/2 cup
peas
1 stalk
celery
4 cups
chicken
1 cup
mayonnaise more
1
juice of lemon
2 tbsp
the brine from pickled jalpeños
1 serving
salt and pepper
1 head
iceberg lettuce
1 serving
pickled jalapeños
1 serving
saltine crackers