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Chunky Chicken Salad

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½ cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

Bake the chicken breast for approximately 20 minutes (until no longer pink and cooked through). Chop into small pieces. Boil frozen peas according to package instructions, drain and cool. Place chicken, peas and all ingredients in large bowl and combine fully. Serve on bagels, pita, or any favorite bread.