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1 whole Chicken breast or same amount of chicken leftover
3 large Cooking potato
5 large Eggs
10 -15 medium Garlic Pickles (the amount is based on your taste)
4 tbsp Lemon juice
3 tbsp Olive oil
3 tbsp Mayonnaise
Salt and pepper to your taste


Cook potatoes and eggs, and skin. Place cooked and cooled chicken and pickles in your food processor with the blade on and pulse until chicken and pickles are cut in to small pieces but are not mashed. Change the blade with shredder and shred potatoes and eggs.

Transfer the ingredient in a large bowl, add salt, pepper, lemon juice, olive oil and mayonnaise and mix well until all ingredients are coated. Let it chill in the fridge for couple of ours.

I love this salad, it's full of nutritious, and for me it's a perfect way to use up leftover chicken. Most of the times I don't cook chicken for this I use leftovers.

It can be a great salad for picnics and BBQs, or as a sandwich in kid's lunch bag.