Recipe: Party Chicken Salad

Party Chicken Salad

2 lbs of potatoes
2 large chickens, 2 to 2 1/2 lbs each
2 hard boiled eggs
1/3 cup chopped olives
1/2 cup chopped fresh celery
1 large apple, chopped
1 cup canned baby green peas
1 1/4 cup mayonnaise

To Garnish:
1 can large white asparagus
1 can sweet red peppers cut in strips
1 hard boiled egg, sliced thin
25 whole seedless green olives
1/2 cup canned baby green peas
Lettuce

Cook chicken by roasting at 375 for 1 to 1 1/2 hours. Let cool, remove bones and skin cut the remaining lean meat into small pieces (1/4 inch dices). Dice and cook potatoes by boiling in salt water. until done. Mix chicken and potatoes with the rest of the ingredients. Refrigerated until cold. Serve over bed a bed of lettuce and garnish with the green asparagus, sliced egg, olives, peas and sweet pimentos (red peppers). Serve with saltine crackers.