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Reception Chicken Salad

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“This recipe makes about forty-five 3/4 cup or sixty 1/2 cup servings.”
READY IN:
30mins
SERVES:
45-60
UNITS:
US

Ingredients Nutrition

  • 10 cups cubed cooked chicken (1/2 inch)
  • 10 cups diced inner celery
  • 16 hardboiled egg, chopped
  • 3 -4 cups mayonnaise
  • 2 cups drained canned cubed pineapple
  • 1 tablespoon salt
  • 6 cups pared diced cucumbers
  • 3 cups toasted blanched almonds, coarsely chopped
  • 6 heads lettuce, washed and dried, separated into cups

Directions

  1. Combine all ingredients except lettuce. Chill. Serve in lettuce cups. Note: This must be made on the day it is to be served.
  2. Mary Moore Cookbook.

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