Chicken Salad Cups

4 qts. diced cooked chicken or 12 to 15 lbs. chicken parts, cooked
3 lbs. or 3 qts. diced celery
2 c. diced cucumber
2 c. cooked green peas
3 tbsp. salt
1 tsp. white pepper
1 qt. mayonnaise
12 hard cooked eggs, diced

Cook the chicken; cool; take meat from bones. Cut into bite sized pieces. It may be marinated in 1 cup of French dressing for 2 hours to add flavor if desired.

Combine remaining ingredients, tossing them together lightly. This should be done at the last minute to have a fresh looking salad. Taste to correct seasoning.

Serve on lettuce cups, allowing 6 heads of lettuce for the 50 salads.

Top with toasted almonds, if desired.