1 whole broiler-fryer chicken (3 1/2 lb.)
2 medium stalks celery, thinly sliced
1 can (4.5 oz.) large pitted ripe olives, drained and cut lengthwise in half
3/4 c. mayonnaise
1 tbsp. whipping cream
1 tbsp. tarragon vinegar
1 tsp. salt
1/2 tsp. lemon pepper
chicory leaves
1/2 pint cherry tomatoes, halved

Steam chicken in steamer or simmer in large saucepot until fork-tender; drain and cool. Discard skin and bones; cut meat into bite-size chunks. In large bowl, mix chicken and remaining ingredients except chicory and tomatoes. Chill mixture at least 1 hour to blend flavors. To serve, line serving platter with chicory. Spoon chicken salad onto platter and garnish with cherry tomato halves.

Makes 4 main-dish servings.