Chicken Salad - cooking recipe

Ingredients

3 c. chopped, cooked chicken
5 to 6 celery stalks, chopped
2/3 c. sweet pickles, drained
1/4 c. dill pickles, chopped
1/2 bell pepper, chopped
1 (2 oz.) can chopped pimentos, drained
1 tsp. mustard
1/2 to 2/3 c. mayonnaise
1 to 2 Tbsp. lemon juice
4 to 6 boiled eggs, chopped (optional)
paprika

Preparation

Place chicken, celery, bell pepper and dill pickles on a chopping acrylic board and chop finely.
Add sweet pickles.
Place mixture in a large mixing bowl.
Add pimentos, mustard, mayonnaise and lemon juice.
Mix well.
Chop boiled eggs and add to mixture. Cover and refrigerate 2 or 3 hours.
Sprinkle with paprika.
Makes 8 to 10 servings.