Chicken Salad Sandwich Mix

1 cup hot chicken broth or 1 cup boiling water and 1 cube chicken

bouillon added to it

1 medium dill pickles chopped fine (about 3 tablespoons)

1/2 cup finely chopped onion (yellow, red or green)

1/2 cup finely chopped celery

2 hard cooked eggs, chopped

1/3 cup mayonnaise

salt and pepper to taste

8 slices whole wheat bread

8 slices tomato

8 lettuce leaves, washed and drained

Put chicken stock in a small bowl and let stand for 5 minutes.

Refrigerate until cold. Add pickles, onions, celery, eggs, mayonnaise

and seasoning. Divide mixture between 4 sandwiches. Serve with

lettuce leaves and tomato slices. Makes 4 sandwiches

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