Prep 20 mins
Cook 0 mins
This is what my mom always made. I'm pretty sure it's from her BHG red/white cookbook.
- 3 cups chicken, cooked and cubed
- 1 1⁄2 cups celery, diced
- 2 hard-cooked eggs, quartered
- 3 sweet pickles, chopped
- 1 teaspoon salt
- Combine chicken, celery, eggs, pickles and salt. Moisten with mayo; serve on lettuce. Trim with egg slices, olives.
- or serve on sandwich bread.