3 c. cooked chicken, shredded
1/2 c. salami, cubed
3 med. potatoes, peeled, boiled and diced
1 red bell pepper, chopped
1 c. sm. green peas
3 radishes, thinly sliced
1/2 c. green olives with pimento, sliced
3 tbsp. sherry
1/2 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. ground pepper
1 lg. head Boston lettuce
3 hard boiled eggs, chopped
10 asparagus spears, cooked and cut into 2 inch pieces
Chopped parsley
1 med. red onion, sliced into rings

In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives. In a cruet, mix together the sherry, olive oil, vinegar and pepper. Shake well. Pour over salad and chill. Mix in the hard boiled eggs.

To serve, line a salad bowl with Boston lettuce leaves. Fill with the salad. Garnish with asparagus spears, chopped parsley and red onion rings. Serves 8.