4 broiler-fryer breast halves, cooked, boned & cubed
2 c. cooked long grain & wild rice
1 c. snow peas, steamed
1 c. sweet peas, steamed
1/2 c. THIN cucumber, sliced thin
1 c. SM. red seedless grapes
Olive Oil Vinegrette Dressing, recipe follows

Lightly toss all of the above ingredients. Serve on a bed of crisp red and green leaf lettuce. Garnish with hard-boiled eggs, cut in 1/6's, red and yellow cherry tomatoes and sweet red onion rings. Best if served immediately!

OLIVE OIL VINEGRETTE DRESSING:

1/2 c. sugar
1/4 c. cider vinegar
1/2 c. olive oil
Salt & freshly ground black pepper to taste

Whisk all the above together. This recipe is great because all the ingredients can be prepared 1 day in advance and mixed at the last minute.