1 pint diced, cooked chicken
1 cup
diced celery
2 hard cooked eggs
Mayonnaise
Lettuce
Olives
6
Radishes
French Dressing*
1/2 cup whipped cream
Boil chicken. Mix with celery. Marinate with French Dressing. Chill for several hours. Drain. Before serving mix well with mayonnaise to which 1/2 cup whipped cream has been added. Serve on crisp lettuce leaves. Decorate with olives, slices of hard cooked egg and radish roses. For added elegance the chicken salad may be stuffed into emptied tomato shells or green peppers (pictured).
* French Dressing consists of combining 6 tablespoons of vegetable oil with 1/2 teaspoon each of salt, white pepper and parika, and 11/2 tablespoon each of vinegar and lemon juice. Shake well before using.