Chicken Potato Salad

Ingredients

• 2  chicken breast halves boneless cooked
• 1.3 cups pickled cucumbers 
• 2  hard-cooked eggs 
• 0.7 cup mayonnaise 
• 2 tablespoons olive oil 
• 3  potatoes cooked
• 0.3 teaspoon salt 

Equipment

Directions

1. Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces.
2. Mix all together.
3. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.