3 qts. chicken, cooked and diced (4-5 chickens)
12 hard cooked eggs
1 c. scallions
1/4 c. fresh chopped parsley
6 c. diced celery
1/2 c. sweet pickle
2 tsp. salt
1/2 tsp. white pepper
1/4 c. fresh lemon juice
5 c. mayonnaise or salad dressing
2 lg. jars sm. green olives
Salad greens
3/4 c. toasted slivered almonds
Paprika

Slice scallions. Slice celery on an angle. Cook eggs. Cool all ingredients after mixed in large bowl. Serve on lettuce greens. Sprinkle with almonds and paprika. Serves 25 at about 2/3 cup each.

Great for salad lunches, bridal showers or small luncheon get-togethers. (For smaller quantity divide ingredients by three.)