Chicken Salad

• 3 lb. chicken breasts
• 1/2 c. chicken broth
• 2 eggs, hard-boiled
• 1/2 c. sweet pickles
• salt and pepper to taste
• 1 tsp. vinegar
• 2 Tbsp. sugar
• 1/8 tsp. celery salt
• 1/8 tsp. paprika
• 1/8 tsp. thyme
• 1/8 tsp. basil
• 1/8 tsp. poultry seasoning
• 1 c. mayonnaise
• 1 tsp. pineapple juice

1. Cook chicken and remove from bone; chop by hand.
2. Add chicken broth; stir well.
3. Add chopped eggs, chopped pickles, salt and pepper.
4. Blend remaining ingredients and pour over chicken.
5. Mix until well blended.
6. Refrigerate if not used immediately.
7. May be used for sandwiches or served on lettuce with tomato slices and crackers.

chicken breasts, chicken broth, eggs, sweet pickles, salt, vinegar, sugar, celery salt, paprika, thyme, basil, poultry seasoning, mayonnaise, pineapple juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045754 (may not work)