Reception Chicken Salad for 45 to 60
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Ingredients
10 cups | cubed (1/2 inch) cooked chicken | 10 cups | diced inner celery | 16 | hard cooked eggs, chopped | 3 to 4 cups | mayonnaise | 2 cups | drained canned cubed pineapple | 1 tbsp. | salt | 6 cups | pared diced cucumber | 3 cups | toasted blanched almonds, coarsely chopped | 6 heads | lettuce, washed and dried, separated into cups |
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Instructions
Combine all ingredients except lettuce. Chill. Serve in lettuce cups. Note: This must be made on the day it is to be served.
This recipe makes about forty-five 3/4 cup or sixty 1/2 cup servings.
Mary Moore Cookbook
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