1 lg. roaster chicken, cooked and cubed (about 6 c.)
1 1/2 c. chopped celery
1/4 c. sliced pitted ripe olives
2 tbsp. chopped capers
1/4 c. corn oil
2 tbsp. cider vinegar
2 tsp. salt
1/4 tsp. cayenne pepper
3/4 c. mayonnaise

Mix together chicken, celery, olives, and capers in large bowl. Stir together corn oil, vinegar, salt and cayenne; pour over chicken mixture and toss well. Chill 2 hours to allow flavors to blend. Toss with mayonnaise just before serving. Garnish with carrot curls and beet slices if desired. Makes 6 to 8 servings.