DRESSING:

3 garlic cloves, crushed
3 tsp. salt
3/4 tsp. dry mustard
3/4 tsp. pepper
3 dashes paprika
3 tbsp. ketchup
3 tbsp. lemon juice
6 tbsp. vinegar
1/2 c. oil

This can be made well in advance. 18 ripe olives, halved 1 can artichoke hearts, drained, quartered 18 cherry tomatoes, halved 1 can green peas, drained 1 lg. head lettuce, torn

Marinate chicken, olives, artichokes in dressing for 12-24 hours. Add tomatoes, peas and lettuce just before serving. Serves 16 people.