2 pounds chicken breasts 2 ribs celery, cut in chunks 2 chicken bouillon cubes 2 cans (3 oz. each) chunk chicken; shredded fine 2 tablespoons dill pickle relish 2 tablespoons onion, diced fine 1/4 cup celery, minced fine 2/3 cup Kraft mayonnaise 1/3 cup sour cream 2 tablespoons Miracle Whip Salad Dressing lettuce, torn cheddar cheese wedges 1 tomato, quartered hard boiled egg halves extra dressing Cook chicken breast in enough water to cover with celery chunks and bouillon cubes. When tender, remove from broth. Refrigerate till very cold.
Cut into bite-size pieces and combine with canned chicken, relish, onion, celery, mayonnaise, sour cream, and Miracle Whip. Place scoop of salad on lettuce and surround by cheese, tomato and egg. Jay(Ky)