Chicken Salad Sandwich Mix

1 cup hot chicken broth or 1 cup boiling water and 1 cube chicken bouillon added to it
1 medium dill pickles chopped fine (about 3 tablespoons)
1/2 cup finely chopped onion (yellow, red or green)
1/2 cup finely chopped celery
2 hard cooked eggs, chopped
1/3 cup mayonnaise
salt and pepper to taste
8 slices whole wheat bread
8 slices tomato
8 lettuce leaves, washed and drained

Put chicken stock in a small bowl and let stand for 5 minutes. Refrigerate until cold.

Add pickles, onions, celery, eggs, mayonnaise and seasoning.

Divide mixture between 4 sandwiches. Serve with lettuce leaves and tomato slices.

Makes 4 sandwiches