Reception Chicken Salad for 45 to 60

• 10 cups cubed (1/2 inch) cooked chicken
• 10 cups diced inner celery
• 16 hard cooked eggs, chopped
• 3 to 4 cups mayonnaise
• 2 cups drained canned cubed pineapple
• 1 tbsp. salt
• 6 cups pared diced cucumber
• 3 cups toasted blanched almonds, coarsely chopped
• 6 heads lettuce, washed and dried, separated into cups

1. Combine all ingredients except lettuce.
2. Chill.
3. Serve in lettuce cups.
4. Note: This must be made on the day it is to be served.
5. This recipe makes about forty-five 3/4 cup or sixty 1/2 cup servings.
6. Mary Moore Cookbook

chicken, celery, eggs, mayonnaise, pineapple, salt, cucumber, blanched almonds, heads lettuce

Taken from www.foodgeeks.com/recipes/20536 (may not work)