Time: 1/2 hour
Serves 6-8
2 cups cooked chicken, chopped
3 stalks celery, chopped
3 hard-boiled eggs, chopped
1 cup sweet pickle salad cubes (or more to taste)
1/2 cup mayonaise
1/4 teaspoon paprika
Salt and pepper to taste
Chop celery and eggs together. Drain pickle cubes. Mix cooked chicken, celery, eggs and pickles. Add mayonnaise, salt, pepper and paprika. Mix thoroughly. Refrigerate.
Special Note from Martha McGeachy – Toasted chicken salad sandwiches served on lettuce with a slice of tomato garnish is a popular favorite. Chicken salad must be handled with care. Keep it refrigerated. Do not leave it on a buffet table or serving area for more than half an hour. Store in glass, plastic or Corningware.