3 c. cold chicken, cut in cubes
1 1/2 c. celery, chopped
1 tsp. salt
Spanish Queen Olives
2 hard boiled eggs

Combine chicken and celery and add salt. Cut up eggs, saving 3 to 4 perfect slices for garnishing. Add eggs to the chicken and celery and mix well with mayonnaise. Mound in bowl on a bed of crisp lettuce. Cover top with mayonnaise. Garnish with capers, slices of egg and olives.