13 to 15 c. cooked chicken, cut in lg. pieces
1 c. sliced scallions (1 bunch or 1 c. finely minced onions)
6 c. sliced celery with tops (2 bunches)
1 dozen hard-boiled eggs
1 1/2 c. coarsely chopped walnuts
2 tbsp. butter
3 c. mayonnaise
1/2 c. wine vinegar
1 1/2 c. chicken broth
2 tsp. salt
Pepper to taste
2 heads lettuce
1/2 bunch watercress (optional)

DAY BEFORE:

Cook chicken and refrigerate in own juice. Slice scallions and prepare celery by slicing on angle crosswise through bunch without separating stalks, then wash in strainer. Cook eggs, shell, chop and refrigerate.

AT LEAST 3 HOURS BEFORE SERVING TIME:

Saute nuts in butter until crisp and golden, about 5 minutes. Drain on paper towel and allow to cool.

Combine salad dressing, vinegar, chicken broth, salt and pepper. Toss with chicken, eggs and nuts, scallions and celery. Refrigerate until serving time. Serve on lettuce and garnish with watercress. Serves a crowd; about 25 people.