2 c. cold, cooked chunk chicken
1 c. chopped celery
1 tbsp. lemon juice
Salt and pepper to taste
2 or 3 hard-cooked eggs
1/2 c. mayonnaise

Toss chicken with celery, lemon juice, salt and pepper. Add eggs. Carefully fold in mayonnaise. Chill thoroughly. Arrange molds of salad in lettuce cups and garnish with olives or sweet pickles. Serves 6.