Salad Olivier Recipe

• 1 whole Chicken Breast
• 1 pound boiled Potatoes (peeled and cut into ½ inch cubes)
• 2 medium Cucumbers (peeled and cut into half inch cubes)
• 1 cup cooked fresh or frozen Peas
• 1 medium Onion (finely chopped)
• 1 cup Mayonnaise
• 2 hard-boiled Eggs (peeled and quartered)
• 8 large black Greek Olives
• 8 sprigs Parsley

• Boil chicken until tender.
• Remove bones and skin. Cut into ½ inch cubes.
• Combine all the ingredients in a large mixing bowl and toss to blend thoroughly.
• Refrigerate for 3 hours and serve.