3 c. chunk white chicken (or 1 1/2 to 2 c. other cooked chicken), shredded
1 med. onion, finely chopped
1 head broccoli (flowerettes and sm. stems), finely chopped
1 carrot, cleaned and shredded
Salt and pepper
Mayonnaise (not Miracle Whip or similar salad dressing)
Garlic to taste (I use 1 1/2 tsp. for a c. of mayonnaise which is fairly strong)

Mix chicken, broccoli, carrots, and onion. Sprinkle with salt and pepper to taste. If you prefer a stronger garlic flavor, use garlic salt.

Dressing: Mix mayonnaise (about 1 cup) with garlic. Thin with 1 to 2 tablespoons milk; mix well. Pour over meat and vegetables and stir together. Mixture should be fairly moist since the meat and vegetables will absorb liquid as it sets. Refrigerate for at least 2 hours before serving, overnight is best.

CUKES AND MATES:

1 lg. cucumber, peeled
2 lg. tomatoes

Slice cucumber in half, lengthwise. Slice each half in half again, lengthwise. Slice each quarter in half again, lengthwise. Lay each wedge on its side and cut the seeds off. Chop into small bites. Slice and wedge tomatoes so you can remove the seeds. Chop the meat of the tomato into small bites. Combine cucumber and tomato and serve with chicken and broccoli salad.