This salad works well as a sandwich filling when the chicken is chopped fine and it can be used for stuffing hollowed-out cherry tomatoes or served in puffed pastry shells for an appetizer.
3 cups cooked and chopped chicken
½ cup chopped celery
2 hard-cooked eggs, chopped
½ cup sweet pickle cubes
⅓ cup mayonnaise
Salt
In a large mixing bowl combine the chicken, celery, eggs, pickles, mayonnaise, and salt to taste. Stir until all the ingredients are thoroughly mixed. Refrigerate the salad for at least 1 hour before serving.
YIELD: 8 TO 10 SERVINGS