The meat of a cold boiled chicken, cut into small, neat pieces. Half as much celery as you have chicken, cut into inch lengths. One small head of lettuce. Pepper and salt to taste. One table-spoonful of oil. One tablespoonful of vinegar. One cupful of mayonnaise dressing.

Mix the cut chicken and celery, season and moisten with oil and vinegar. Line a salad-bowl with lettuce, and on this heap your salad. Pour the thick mayonnaise dressing over the chicken and celery. In summer-time, when celery is scarce and expensive, it may be omitted from the salad, and then it is well to use celery-salt in seasoning. Garnish with quarters of hard-boiled eggs, stoned olives, or capers, as you may desire.