Peel the boiled vegetables. Peel the eggs. Prepare a deep bowl for mixing the ingredients.
Cut the pickled cucumbers into small cubes 3–4 mm in size.
Cut the peeled carrots into small cubes measuring 4–6 mm.
Cut the peeled potatoes into small cubes measuring 4–6 mm.
Cut the eggs into small cubes 4–6 mm in size.
Cut the boiled chicken fillet into small cubes measuring 4–6 mm.
Place vegetables, eggs and chicken in a bowl. Add peas.
Add mayonnaise, salt and pepper to taste. Mix all the salad ingredients thoroughly.
Place the salad into the tartlets. The dish is ready!