Chicken Salad - cooking recipe

Ingredients

3 or 4 c. cooked chicken, cubed
1 1/2 c. celery, diced
1 small can water chestnuts, well drained and diced
3 eggs, hard-boiled and diced
2/3 c. ripe olives, sliced
1/2 c. sweet pickle relish
mayonnaise to moisten (about 1 c.)
salt, white pepper and garlic powder to taste

Preparation

Combine all ingredients and mix well, being careful to prevent the cubed chicken from becoming shredded.
Serve open face on a leaf of lettuce over a sliced croissant roll, garnished with tomato slice, dill pickle wedge and potato chips.
This recipe keeps well overnight in refrigerator without losing its fresh flavor.
Happy Eating!