Chicken Salad

2 qts. cooked, chopped chicken

6 hard cooked eggs, diced

6 C diced celery

1 1/2 T salt

1/2 t pepper

1 1/4 C salad dressing or mayonnaise

6 T chopped pickles

Combine all ingredients and toss together lightly. Keep refrigerated until ready to serve. Yield 25 servings.