2 (4 lb.) fryers
2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
4 ribs celery
1/2 tsp. thyme
1 bay leaf
2 lg. onions
8 cloves garlic

DRESSING:

3/4 c. mayonnaise
1/4 c. Creole mustard
1/4 c. lemon juice
1/2 c. salad oil
1/4 c. vinegar
1 pkg. dry garlic or Italian salad dressing mix

Boil fryers in water with salt, pepper, onions, garlic, celery. Stock can be used for chicken soup by adding pasta or potatoes. Cool; remove skin and debone chicken. Chop in large chunks.

Blend all dressing ingredients well and pour over chicken and refrigerate one day ahead.

6 ribs celery, chopped
1 can water chestnuts, drained and chopped
4 hard cooked eggs, chopped
2 cans artichoke hearts, chopped
1 bunch green onions, chopped fine
1 green pepper, chopped

Add all ingredients to chicken and dressing and mix well. Serve on a bed of lettuce with bread sticks or crackers. Serves 12-16.