4 (12 1/2 oz. ea.) cans premium chunk chicken breast
1 (16 oz.) bag frozen peas
1 medium chopped onion
3 large spoonfuls mayonnaise or Miracle Whip
1 complete bunch celery, cut in bite size
1 cup elbow macaroni, cooked per directions on box (optional)
1 bunch green grapes, whole or cut in half (optional)
salt and pepper, to taste
peanuts (optional)

I start by cutting celery crosswise in 1/4-inch widths. I first wash and then cut off the top 1-inch of the bunch leaving the base uncut. This enables one to cut the entire bunch and saves a mess. Continue cutting down to base of stalk rinsing occasionally until the base is only about 1-inch long. Do not remove inner stalks. Use them! Pour into a large bowl.

Next pour in 1 complete bag of frozen sweet peas. Pour in chopped onion. Open cans of chicken, drain, little rinse and pour into bowl. Stir around with large spoon. Now add at lease 3 big spoonfuls of mayonnaise or Miracle Whip. Stir to completely fold in. If using all ingredients more mayonnaise may be necessary. Add cooked macaroni and stir again. Next add the optional green grapes and fold those in. Salt and pepper to taste. You're done!

Best if salad sits in refrigerator overnight.

Serve as side salad or main course. Top with peanuts, if desired.

Submitted by: Pierre Girard