Chicken Salad For A Crowd

• 18 lbs chicken, bone in, boiled, season water with several teaspoons of chicken flavored bouillon
• 2 2/3 cups mayonnaise, can use light, not fat free
• 1 cup half-and-half cream
• 2 small sweet onions, minced
• 1/2 teaspoon white pepper (to taste)
• 4 cups celery, thinly sliced
• 2 teaspoons beau monde seasoning, substitute celery salt
• 2 bunches green leaf lettuce, any fancy lettuce
• 2 cups iceberg lettuce, thinly shredded (optional)
• 40 croissants

1. Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
2. Peel and mince onion. Can use small to medium size.
3. Clean and thinly slice celery.
4. Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
5. Combine all ingredients with the chicken and cover and refrigerate over night.
6. Next Morning:
7. Taste test for additional Beau Monde.
8. Add more half & half or milk to thin and make creamier if desired.
9. OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.

chicken, mayonnaise, cream, sweet onions, white pepper, celery, monde seasoning, fancy lettuce, iceberg lettuce, croissants

Taken from www.food.com/recipe/chicken-salad-for-a-crowd-280973 (may not work)