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3 medium to large russet potatoes, boiled and diced
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19 oz can of Persian pickles, diced
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2 cups diced rotisserie chicken
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2 cups frozen peas and carrots
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Dressing
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3 large eggs, hard boiled and diced
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2 cups mayonnaise
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1/4 cup lemon juice
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2 tsp dijon mustard
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1/8 cup extra virgin olive oil
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salt & pepper to taste
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Pita bread
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Iceberg lettuce
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