Chicken Salad - cooking recipe

Ingredients

4 chicken breasts
4 boiled eggs
1 c. sliced celery
2 c. fresh green grapes
1 can sliced water chestnuts, drained
1 large can chunk pineapple, drained
Hellmann's mayonnaise

Preparation

Use boneless and skinless chicken breast boiled.
If use whole chicken breast, after cooked skin and debone.
Cut in chunks.
Mix all ingredients; except eggs.
Use enough mayonnaise to coat good. Cut eggs in quarters.
Chill.
When ready to serve, cover platter with lettuce, garnish with eggs, green onions and radishes cut in roses.
Serves 6 to 8.
If want to fix for large group, increase all ingredients.