Chicken Salad

Ingredients

• 1 1/2 cups finely chopped cooked chicken or turkey, or one 6 3/4-ounce can chunk-style chicken, drained
• 1 stalk celery, chopped
• 4 green onions, sliced
• 1 tablespoon lemon juice
• 2 hard-cooked eggs, chopped
• 1/3 cup mayonnaise or salad dressing
• 2 tablespoons sweet pickle relish or chopped green pepper
• 2 teaspoons prepared mustard
• 3 medium tomatoes or leaf lettuce

Instructions

1. Combine chicken, celery, green onions, lemon juice, and 1/8 teaspoon pepper. Stir in eggs, mayonnaise, pickle relish, and mustard. Cover; chill at least 1 hour.
2. Meanwhile, if using tomatoes, cut a thin slice off stem end of each tomato. Using spoon, scoop out the centers of tomatoes, leaving 1/4- to 1/2-inch-thick shells. Reserve pulp for another use.
3. Serve salad in tomato shells or on lettuce leaves.
4. Tuna Salad: Prepare as above, except substitute one 6 1/2-ounce can tuna, drained and broken into chunks, for the chicken. Omit mustard.
5. Salmon Salad: Prepare as above, except substitute one 7 3/4-ounce can salmon, drained, flaked, and skin and bones removed, for the chicken. Omit pickle relish and mustard; add 1/2 teaspoon dried dillweed with the eggs.
6. Ham Salad: Prepare as above, except substitute finely chopped fully cooked ham for the chopped chicken.