Instructions: 1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.

DRAIN WELL. REMOVE EXCESS FAT.

2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL DONE (180 F.).

3. REMOVE CHICKEN. REMOVER MEAT FROM BONES; CUT INTO 1/2 TO 1 INCH PIECES. COVER; PLACE IN REFRIGERATOR TO CHILL.

4. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGHLY.

5. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP)

CHICKEN SALAD JUST BEFORE SERVING.

NOTE:

1. IN STEP 4: 16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB CHOPPED CELERY, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.

NOTE:

2. IN STEP 5, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE

NOTE:

3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 1 CUP

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