South of the Border Chicken Salad

 What else do I need to say?  This notation of mine says it all.

 3 carrots, cleaned

chicken broth

1 large potato

4 c. cold, cooked, cubed chicken

1 medium green pepper, chopped

1 4-ounce can chopped green chiles, drained

¼ c. minced onion

¼ c. chopped green onions

½ c. chopped parsley

1 c. homemade mayonnaise, or store bought

1. Cook carrots in chicken broth 10 to 15 minutes, cool and chop.
2. Boil potato in chicken broth about 30 minutes or until tender.
3. Cool, peel and cube.
4. Add remaining ingredients to carrots and potatoes, mixing well.
5. Chill before serving.