2 cups cooked shredded chicken, cold
1 cup chopped celery
1 cup chopped onion
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped (optional)
Mix chicken, celery, onion, lemon juice, salt and pepper. Add mayonnaise, mix well. Fold in chopped eggs, blending throughout. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.
Vegetable Pasta Salad:
1 (16 ounce) package uncooked tri-color spiral pasta
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
Chill before serving.