Reception Chicken Salad for 45 to 60



45 to 60 servings



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


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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