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3 large boneless, skinless chicken breasts, boiled until tender,
cooled and diced
3 boiled eggs, diced
1/2 c. bread and butter pickles, diced
1/2 c. celery, diced
pinch of ground black pepper
1/2 small onion, diced
1/2 c. pecan pieces
3/4 c. halved red seedless grapes
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/4 tsp. salt
1/3 c. sweet pickle juice
mayonnaise (enough to make correct consistency)

Combine all ingredients until well blended. Garnish with grape
halves and pecans.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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