Serves 6-8 people
2 cups shredded and chopped cooked chicken
3 medium large potatoes, boiled, peeled and diced
3 eggs, hard boiled and chopped
2 cups frozen peas and carrots, thawed
3 medium dill or Persian cucumber pickles, finely chopped
2 cups mayonnaise
2 tbsp Dijon mustard
1/4 cup olive oil
1/4 cup lemon juice
½ cup chicken broth
salt & pepper to taste
Preparation: In large bowl, combine shredded chicken, potatoes, peas, carrots, pickles and eggs.
In a separate medium bowl, whisk together dressing ingredients. Combine with chicken mixture and mix thoroughly; add salt and pepper to taste. Cover and refrigerate for at least a couple of hours to let flavors blend. Serve with pita, French or lavash bread. Enjoy!
Presented by: Donna Parang