Chicken Salad(100 Servings) - cooking recipe

Ingredients

2 1/2 gal. (12 1/2 lb.) cooked chicken, chilled
50 eggs, hard-cooked and chopped
10 lb. (10 qt.) celery, diced
7 Tbsp. salt
2 tsp. pepper
1 1/2 c. (8 oz.) pickles, chopped
1 qt. (2 lb.) mayonnaise

Preparation

Cut chicken into 1/2-inch cubes.
Add eggs, celery, salt, pepper, pickles and mayonnaise to chicken; mix well.
Serve immediately, or cover with waxed paper and store in the refrigerator.
Makes 100 (3/4-cup) servings.