Cherry Fluff Salad - cooking recipe

Ingredients

1 can Thank You cherry pie filling
1 (8 oz.) container whipped topping
1 can sweetened condensed milk
1 can crushed pineapple, drained
1 c. nuts

Preparation

Bake chicken breasts in slow oven until done.
Season with salt, paprika, celery leaves, onion and sliced carrots.
Debone while hot.
Cut chicken into small pieces.
Add chopped hard-boiled eggs, chopped celery, slivered almonds, celery salt, chopped onions (if desired) and Hellmann's mayonnaise.
Mix well and chill.
Serve on lettuce.