4 qt. cubed cooked chicken, cooled (4 4-5 lb. stewing chickens)
2 qt. fresh white grapes or drained cut-up pineapple
3 qt. diced celery
1/3 c. lemon juice
3 c. mayonnaise
1 tsp. salt

Chill and serve. May need additional salt. Makes about 50 (3/4 cup) servings.