Persian Light Olivea Salad

Serves 4

Prep
2 potatoes
4 eggs
10 cut and peeled mini carrots
¼ head of cauliflower
½ Chicken Breast (optional to use pre-made rotisserie chicken or an equivalent of 2 cups)
¼ onion if using Chicken Breast
5-6 baby dill pickles, diced
1 8.5 oz can sweet peas, washed and drained
1 cup yogurt
½ cup light hellman’s mayonnaise
¼ cup mustard
¼ cup lemon juice
¼ teaspoon salt
¼ teaspoon pepper

First boil the potatoes for about 50-55 minutes or until soft at the push of a knife. The knife should go into the potato with ease all the way through. Remove from heat. Similarly, boil the eggs, carrots and cauliflower for about 20-25 minutes or until the eggs are hard boiled and cauliflower and carrots are soft at the push of a knife. Let cool. If not using pre-made rotisserie will need to boil the chicken for 40-45 minutes with a dash of salt and pepper and some lemon juice. Once cooked thoroughly remove from heat, drain and let cool. Whether using Rotisserie chicken or the boiled chicken it will need to be chopped into very tiny chunks. Almost shredded. This should make about 2 cups chicken for the salad. In a large bowl, add potatoes which have been peeled and cut into small cubes. Grate the eggs and add to the bowl. Cut the carrots and cauliflower into very tiny cubes and add to bowl. Dice the pickles and add to bowl. Add shredded chicken and peas. Once all dry ingredients are added add all remaining ingredients and mix into a potato cauliflower salad. It will probably be best to use your hands to mix to make sure to mix it well.