Easy Chicken Salad
Ingredients
- 10 oz/ 300 g cooked chicken finely chopped
- ⅔ cup/ 80 g capers drained
- ⅔ cup/ 120 g green olives pitted and sliced
- ½ cup/ 80 g pickled vegetables finely chopped (see notes)
- 3-4 tablespoon mayonnaise
Instructions
- In a large mixing bowl combine all ingredients. Mix very well so that everything is covered very well with mayonnaise.
- Serve immediately or refrigerate.
Notes
- Preferably use a mix of pickled vegetables: carrots, celery, gherkins, cauliflower, peppers, etc. But if you don't have a mix, you can also use separately pickled vegetables.
- Don't add too much mayo as the salad would become too heavy. The ingredients should be just lightly covered with mayonnaise.
- Store the salad for 1-2 days covered in the fridge.