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Easy Chicken Salad

Prep Time15 mins


  • 10 oz/ 300 g cooked chicken finely chopped
  • 2/3 cup/ 80 g capers drained
  • 2/3 cup/ 120 g green olives pitted and sliced
  • 1/2 cup/ 80 g pickled vegetables finely chopped (see notes)
  • 3-4 tbsp mayonnaise


  • 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.