1 whole chicken breast or 1 frying chicken 2 1/2 lb. split
2 hard cooked eggs
8 mushrooms
2 tomatoes
1 red pepper
Lettuce

DRESSING:

1/4 c. red wine vinegar
1/4 c. soy sauce
3 tbsp. oil
1 tbsp. sesame oil
Salt to taste

1. Roast chicken at 375 degrees for 45 minutes or until juices run clear. Cool. Remove skin and bones. Shred the meat. Cover and chill.

2. Peel and finely chop the eggs. Slice mushrooms and tomatoes. Chop the red pepper and lettuce.

3. Prepare dressing by combining the vinegar, soy sauce, oil, and salt, whisking well.

4. Arrange the tomatoes, mushrooms, chicken, eggs, and red pepper slices in rows over shredded lettuce. Serve with dressing on the side.