15 c. diced chicken, not too small

Cook about 12 pounds of chicken fryer pieces with 1 onion, 1 or 2 carrots and 3 or 4 stalks of celery in large kettle of water until chicken just begins to leave the bones. Save stock for soup.

1 c. finely minced onion
6 c. diced celery
12 hard cooked eggs

Save 3 or 4 eggs for garnish. Chop and mix the rest with 2 teaspoons salt.

1 1/2 c. coarsely chopped walnuts, pecans or almonds
3 c. mayonnaise mixed with 1 c. cream, milk or half and half

Add:

1/2 c. wine vinegar
1/2 tsp. pepper
2 tsp. salt

Toss lightly together and arrange on bed of greens.

Garnish with green pepper rings, radish rosettes, eggs quartered and a light dusting of paprika.

Any small pasta such as Rosemarina may be used to extend quantity.

Serves 25-30.