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Chicken Salad

Take a can of boned chicken, remove the chicken from the can and put it in a bowl in the ice box several hours before you want to use it. When ready to make the salad, cut the chicken into dice, shred twice as much celery (that has been crisped and blanched in cold water and lemon juice) as you have chicken, marinate with nine tablespoonfuls of olive oil and three of vinegar seasoned with salt and pepper. Chill, and, when ready to serve, arrange lettuce leaves, in individual portions, on a platter, put a mound of the chicken and celery in the center with a tablespoonful of mayonnaise on top and a slice of stuffed olive.