4 qts. diced cooked chicken or 12
to 15 lbs. chicken parts, cooked
3 lbs. or 3 qts. diced celery
2 c. diced cucumber
2 c. cooked green peas
3 tbsp. salt
1 tsp. white pepper
1 qt. mayonnaise
12 hard cooked eggs, diced
Cook the chicken; cool; take meat from bones. Cut into bite sized
pieces. It may be
marinated in 1 cup of French dressing for 2 hours to add flavor
if desired. Combine
remaining ingredients, tossing them together lightly. This should
be done at the last minute
to have a fresh looking salad. Taste to correct seasoning. Serve
on lettuce cups, allowing 6
heads of lettuce for the 50 salads. Top with toasted almonds, if
desired.
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