Ingredients:

2 cups cold diced cooked chicken

1 cup chopped celery

1 small onion, finely chopped (optional)

1/2 cup mayonnaise or French salad dressing

2 hard-cooked eggs

1 tablespoon fresh lemon juice

Salt and ground black pepper to taste

Soft buns or bread

Lettuce

Directions:

1. In medium bowl, mix the diced chicken with the chopped celery and onion. Marinate with lemon juice salt and pepper.

2. Add mayonnaise (or French dressing if desired) and mix well. Taste an adjust seasoning.

3. Just before serving, toast the soft buns; cover the buns with lettuce and heap the salad on top of the lettuce.

4. Garnish with slices of hard boiled eggs and serve immediately.

Makes 8 servings.

NOTE: If your kids don't like onions, use 2 tablespoons chopped chives instead of chopped onion in this recipe.

Helpful Tips:

If you have a weight-conscious teenagers who don't want to use buns or bread, just heap the salad on the bed of lettuce leaves and garnish with slices of the hard-cooked eggs.

Left-over poultry of any kind is too valuable to be wasted. In fact, variety of salads may be made by combining left-over poultry and different salad dressings. Use your imagination.

The bones that remain from roast fowl after carving are especially good for soup making, as they will yield quite a quantity of flavor when they are thoroughly cooked.

A small quantity of cooked pork or veal may be satisfactorily used with chicken, as may also pieces of cooked vegetables, hard-cooked eggs, celery, etc.