1 sm. head lettuce
1/2 lb. sliced mushrooms
1 roasted chicken (boned, skinned and cubed)
1 red onion, chopped
1 (10 oz.) frozen peas, thawed
1 cucumber, chopped

DRESSING:

1/2 c. mayonnaise
1 1/2 tbsp. Dijon mustard
1/2 tsp. dry basil
1/4 tsp. salt

Shred lettuce and arrange in bottom of shallow 3 quart bowl. Top with layers of next 5 ingredients. Spread dressing evenly over salad. Cover tightly and chill at least 4 hours or overnight. Toss and serve. Serves 6 to 8.