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4 whole chicken breasts
2 tbsp grated onion
4 boiled eggs, grated fine
1 c mayonnaise
1/2 tsp horseradish
1 tsp lemon juice
1/2 c finely ground pecans
Cook chicken with 1 stalk celery, 1 small onion, 1 tsp celery seed, 1 tsp salt. Chop fine or grind, add the grated onion and mayonnaise in which the horseradish has been blended. Add lemon juice and pecans and mix well. Refrigerate overnight.
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