Chicken Salad
2 cups white meat 2 cups diced celery 1 cup Mayonnaise dressing 1 measure of French dressing The meat should be cut into even pieces, about one-half inch cubes. Marinate with the French dressing and set aside for an hour to season and chill. At serving time add the celery and Mayonnaise. Arrange on torn lettuce and garnish with cress, gherkins or stoned olives. Drop a large spoon of Mayonnaise on the top and fringe around with celery tips.