1 whole chicken breasts or 2 1/2 lb. fryer split
2 hard cooked eggs
8 mushrooms, sliced
2 tomatoes, sliced
1 red pepper, sliced
Lettuce
1/4 c. red wine vinegar
1/4 c. light soy sauce
3 tbsp. oil
1 tsp. sesame oil
Salt to taste

Roast chicken at 375 degrees for 45 minutes or until juices run clear. Cool. Remove skin and bones. Shred meat, cover and chill. Peel and finely chop the eggs. Chop the lettuce.

Prepare the dressing by combining the vinegar, soy sauce, oil and salt to taste, whisking well. Arrange the tomatoes, mushrooms, chicken, eggs and red pepper slices in rows over lettuce. Serve with dressing on the side.