1 chicken, broiler-fryer, whole, thawed
2 1/2 c. water
1 tbsp. salt
1 bay leaf
2/3 c. celery, fresh, chopped
1 tbsp. pickles, cucumber, sweet, chopped
1 sm. onion, chopped
1/4 tsp. juice, lemon
4 tsp. salad dressing
1/8 tsp. salt
1/8 tsp. pepper
10 leafs lettuce, fresh, trimmed

Wash chicken thoroughly, inside and out, under cold running water. Drain well. Place chicken in stock pot or steam-jacketed kettle; add water, salt, and bay leaf. Bring to a boil; reduce heat; simmer 1 1/2 hours or until done. Remove chicken. Remove meat from bones; cut into 1/2 to 1 inch pieces. Cover; place in refrigerator to chill. Add celery, pickles, and onion to chicken; mix thoroughly. Add lemon juice, salad dressing, salt, and pepper; mix lightly but thoroughly. Cover; refrigerate until ready to serve. Place 1 lettuce leaf on serving dish; add 1 cup chicken salad just before serving. Serves 8.