yours truly, Ani Facebook ad: “This protein packed Olovieh Salad is creamy, comforting…”

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Meta Ad Library ID

1849158562420429

Platforms

Facebook, Instagram and Audience Network

Relaunches

2

Niche

Supplements & Wellness

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This protein packed Olovieh Salad is creamy, comforting, and perfect for sharing. Made with Eggland's Best eggs because they’re fresh, high-quality, and packed with better nutrition. 6 large eggs hard-boiled and chopped (about 2 cups) 2 cups cooked chicken finely shredded or diced (rotisserie chicken works great) 1 cup potatoes boiled and diced 1 cup carrots boiled and diced 1 cup peas cooked and drained (I usually use canned ) ½ cup mayonnaise ½ cup Greek yogurt 3 tablespoons lemon juice 3 tablespoons pickle juice 2 teaspoons salt or to taste 2 teaspoons black pepper or to taste Cook and cool the eggs: Bring a pot of water to a boil and cook the eggs until hard-boiled. Transfer immediately to an ice bath and let cool for several minutes. Once cool enough to handle, peel and finely chop. Prepare the vegetables: Boil the potatoes and carrots until fork-tender. Drain and let cool slightly, then dice into small, even pieces. Cook the peas if needed and drain well. Assemble the salad: In a large mixing bowl, combine the chopped eggs, chicken, potatoes, carrots, and peas. Make it creamy: Add the mayonnaise, Greek yogurt, lemon juice, and pickle juice. Season with salt and pepper. Mix and adjust: Using a spatula, gently fold everything together until evenly combined and creamy. Taste and add more salt and pepper if needed. Serve or chill: Serve immediately, or cover and refrigerate for about 30 minutes to let the flavors come together.

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