CUBAN CHICKEN SALAD
serves 8

4 boneless, skinless chicken breasts, pouched gently in water with half an onion then chopped when cool enough to handle
3 medium sized celery stalks, chopped fine
2 Red Delicious apples, peeled, cored and finely chopped
2/3 cup mayonnaise
2 medium size potatoes, peeled and cubed, boiled til tender
4 large eggs, hard-boiled and chopped, divided use
1 cup LeSueur petit pois
1 cup chopped asparagus tips
1/2 cup chopped sweet pimientos
salt and pepper to taste
2 sweet pimientos cut into strips (for garnish)
canned long asparagus spears (for garnish)

In a large bowl, combine the chicken, celery, apples, mayonnaise, potatoes, half of the eggs, 1 cup of peas, asparagus tips and chopped pimientos. Toss gently to blend and season with salt and pepper.

Line a beautiful glass bowl with lettuce leaves and mound the salad on them. Smooth the top for the garnish. Garnish the perimeter with a sprinkling of hard-boiled eggs, the pimientos in the middle, asparagus spears radiating outward from the middle and the remaining or more petit pois in the sections marked off by the asparagus spears. Refrigerate before serving.