Ingredients
- 1 chicken cutlet (around 150 g)
- 1 onion
- 500g potatoes
- 1 carrot (about 100 g)
- 3 eggs
- 200 g pickles
- 80 g canned cooked peas
- 2 tablespoon(s) mayonnaise
-
green and black olives
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salt, pepper
Preparation
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Pour 2 glasses of water into a pan. Add the chicken cutlet, the peeled and chopped onion, and salt.
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Cook for 45 minutes. Let cool, then cut the chicken into small pieces.
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Place the washed potatoes and peeled carrot in a pot of boiling water. Cook for 20 minutes. Remove the skin from the potatoes. Cut the vegetables into cubes. Leave to cool.
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Cook the eggs for 10 minutes in boiling water. Peel and cut into pieces. Reserve.
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Cut the pickles into small pieces. Drain the peas.
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Place all the ingredients in a salad bowl and add the mayonnaise, salt and pepper.
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Stir gently.
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Store the salad for 2 to 3 hours in the refrigerator before serving it on a serving dish with a few green and black olives.