2 (3 lb.) chickens, cooked and cut in pieces
1 rib celery, quartered
1 med. onion, quartered
1 c. finely chopped celery
4 tbsp. sweet pickle relish
3 tbsp. pickle juice
2 tbsp. finely chopped onion
1 c. mayonnaise
3 hard boiled eggs, chopped
Salt and pepper to taste
1 tsp. seasoned salt (optional)
Lettuce leaves

In a Dutch oven cover the chicken, celery quarters and onion quarters with cold water. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, or until the chicken is tender. Remove the skin, bone and cut in bite- size pieces.

Transfer the chicken to a large bowl and add the celery, onion, relish, pickle juice, mayonnaise, eggs, salt and pepper and mix well. Spoon onto lettuce leaves. Serves 10 to 12.