6 c. chopped chicken, cooked
3 c. cooked peas (2 pkgs. frozen, cooked slightly, well drained)
8 hard boiled eggs, chopped
2 cans crisp Chinese noodles
3 c. chopped celery
2 c. mayonnaise, thinned with pickle juice
Onion salt, salt, pepper to taste

Add noodles shortly before serving. If desired, garnish with tomato wedges, pickle slices, green pepper or egg slices. Serve 15 to 20. (1/2 recipe makes a large bowl).