Olive Corn Salad with Chicken

1.In a large bowl, combine the olives, corn, grated carrot, and boiled and cubed potatoes. Set aside.

2.In a separate bowl, mix together the cooked and shredded chicken fillet, sliced sausage, and grated cheese. Set aside.

3.For the dressing, in a small bowl, combine the finely chopped onion, minced garlic, cream cheese, and chopped pickles. Mix well.

4.Pour the dressing over the salad base and toss to coat evenly.

5.Add the protein mixture to the salad and gently mix until well combined.

6.Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

7.Serve chilled and enjoy!