25 SERVINGS:

2 (2 qt. cooked) chickens (4 to 5 lbs. each)
6 hard cooked eggs, diced
6 c. diced celery
1 1/2 tbsp. salt
1/2 tsp. white pepper
1 1/2 c. mayonnaise
6 tbsp. chopped pickles (or nuts)

SERVES 50:
4 (4 qt. cooked) chickens (4 to 5 lbs. each)
12 hard cooked eggs, diced
12 c. diced celery
3 tbsp. salt
1 tsp. white pepper
3 c. mayonnaise
3/4 c. chopped pickles (or nuts)

Cook chickens; remove skin and bones and cut in small pieces. Combine remaining ingredients and toss together lightly. Serve in lettuce cups.