Easy Chicken Salad
10 oz/ 300 g
2/3 cup/ 80 g
2/3 cup/ 120 g
pitted and sliced
1/2 cup/ 80 g
finely chopped (see notes)
In a large mixing bowl combine all ingredients. Mix very well so that everything is covered very well with mayonnaise.
Serve immediately or refrigerate.
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.