2 c. diced cooked chicken
2 boiled eggs, cut into eighths
3 tbsp. lemon juice
4 sweet pickles, finely chopped
8 finely chopped olives
Paprika for color
Mayonnaise to moisten
1/4 tsp. tarragon vinegar
1/4 c. olive oil
1/2 tsp. salt
1/2 c. sliced toasted almonds
1/2 c. finely diced celery

Blend vinegar, olive oil, lemon juice, and salt. Add diced chicken and chill for several hours. Just before serving, add remaining ingredients and toss lightly with just enough mayonnaise to moisten. Garnish with olives and eggs, adding paprika for color.