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1
First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good!
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2
Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller.
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3
Small dice the eggs and pickles.
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4
Dice the potatoes as well making them slightly bigger in size than the pickles and eggs.
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5
Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag.
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6
Place all ingredients in a big mixing bowl.
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7
In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too!
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8
Mix ingredients and dressing well.
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9
Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.
