5 quarts chicken cubes 3 quarts cut cucumber 1 quart sliced radish 1 quart cut celery

2 cups French Dressing 2 teaspoons paprika 2 teaspoons salt 1 qt. or more Mayonnaise

Peel cucumbers; if large, cut in halves lengthwise before slicing. Slice radishes without peeling. Cut celery in thin slices crosswise. Marinate with French Dressing, salt, and pepper, being careful not to break vegetables. Cut chicken in half-inch cubes or neat pieces. Arrange vegetables on lettuce or watercress, pile chicken on top, and put a spoonful Mayonnaise on each serving. Garnish with slices of radishes.