Yield: 6 Servings
|3 cups||Cooked; cubed chicken|
|½ cup||Chopped celery|
|⅓ cup||Drained; broken olives with pimentos|
|2||Hard boiled eggs; chopped|
|1 teaspoon||Fresh lemon juice|
|1 teaspoon||Minced onion or onion salt; to taste|
Combine chicken, celery, olives and minced onion together in a bowl. Add remaining ingredients and toss lightly. Serve on lettuce leaves as desired.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .