Start by making the mayonnaise like described in the recipe for prawn cocktail (page 35). To make the sauce for the chicken salad, add some dashes of Worcester sauce and a couple of spoons of ketchup. If you like a bit of zest, add some grated, black pepper. I don’t think that chilies really fit this dish.
How much ketchup you add depends on your taste. Be careful at the beginning. You can always add more. I usually put around 4 table spoons of ketchup. The resulting sauce should have a light, pink color and the taste of ketchup should not dominate the creaminess of the mayonnaise.
Boil the chicken breasts in salt water until they are done, which takes about 20 minutes until half an hour. Let them cool down and cut them into cubes. Clean the peas and boil them until they are soft. Clean the carrots cut them into cubes and boil them for around 5 minutes. Combine all the ingredients and mix with the mayonnaise sauce. Let the salad rest in the fridge for at least one hour before serving.