A very tasty appetizer.
Ingredients
- 2 bonelesss chicken breast halves , cooked
- 2 hard-cooked eggs
- 3 potatoes , cooked
- 1.25 cups pickled cucumbers
- 0.25 teaspoons salt
- 2 tablespoons olive oil
- 0.67 cups mayonnaise
Instructions
-
1
Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Florentine Tomato Soup
Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.
Orzo Tomato Artichoke Salad
Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.
Roasted Chickpeas
Roasted chickpeas are a delicious crispy snack or garnish you can make with cooked or canned chickpeas. Plan ahead so the chickpeas can dry before you roast them — that way, they cook up perfectly crisp and golden brown. Season to taste with spices.