2/3 c. mayonnaise
2 tbsp. cider vinegar
1 tsp. salt
4-5 c. cooked chicken or turkey
1 c. sliced celery
1 c. minced green pepper
2 tsp. grated onion
Romaine

In large bowl with fork, combine mayonnaise, vinegar, and salt. Add chicken and remaining ingredients except Romaine; toss well and refrigerate.

To serve: On chilled platter, arrange Romaine; lightly pile salad on it. Makes 6-8 servings.

EXOTIC CHICKEN SALAD:

Prepare as above but add 2/3 cup slivered, toasted almonds or chopped pecans and 2 cups halved, seedless grapes or orange sections to chicken mixture. Makes 8-10 servings.