Direction:

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.  I would use pita bread or toast my sliced bread more than usual for sandwiches though, as the salad is wet and can pass the moisture to bread after few hours.

I have made this salad for cocktail and birthday parties as a spread with rice cracker for cocktail party and pita bread for birthday and it was a hit.

Until later,

Tags: appetizers, kids lunch, picnic salad, using leftovers