Vegetable Salad with Chicken and Shrimp
Remove skin from chicken and cut into thin strips. Peel potatoes and eggs and cut into cubes. Cut the pickles into smaller cubes. Cook peas in boiling salted water for about 3 minutes, rinse and drain. Chop olives into very small pieces, mix with the shrimp and fold in the peas.
Put all ingredients in a bowl, mix with the mayonnaise and carefully fold until coated. Season with salt and pepper to taste and let stand at least 30 minutes before serving.