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.