1 roasting chicken (5 lbs.)
3 c. mayonnaise
3 tbsp. Dijon style mustard
4 tsp. sugar
1 1/2 tsp. tarragon, crumbled
1 tsp. basil, crumbled
1/2 tsp. pepper
1/4 to 1/2 tsp. salt
1 head cabbage, shredded (8 c.)
1/2 lb. mushrooms, sliced
5 carrots, shredded (2 c.)
1 med. red onion, chopped (1 c.)
1 pkg. (10 oz.) frozen peas, thawed and drained
1 cucumber, chopped (2 c.)

Remove giblets from chicken. Roast chicken on a rack in shallow pan in a 375 degree oven until tender (1 1/2 to 2 hours or 180 degrees on meat thermometer). Cool; remove skin from chicken, ut chicken into 1 inch cubes; cover and refrigerate. Combine mayonnaise, mustard, sugar, tarragon, basil, pepper and salt; cover and refrigerate. In a large punch bowl, layer cabbage, mushrooms, carrots, chicken, onion, peas and cucumber.

Spread dressing evenly over top. Cover; refrigerate 4 hours or overnight. Serves 10 to 12.