Chilled Chicken Salad

     Although simple, this can make an elegant luncheon dish. For dinner, accompany it with a substantial vegetable concoction such as colache or warm potato salad.
     A more mundane use is leftover roast chicken. Braised chicken refrigerated overnight is moist and can tolerate some heating. Roast chicken, on the other hand, is too dry to reheat, and is best served cold. It is quite tasty here coated with a vinaigrette, on a bed of lettuce.

     Wash lettuce and tear in double bite size pieces. Wrap in a paper towel and place on serving platter in refrigerator.
     De-skin and de-bone chicken. Cut into double bite size pieces, or smaller.
     Wash celery and cut in ¼ inch pieces. In a bowl, toss celery and onions with olive oil and white wine vinegar. Season with salt and pepper.
     Add chicken and toss lightly. Place the bowl in refrigerator until ready.

     5 minutes before serving, toss lettuce on the platter with a little olive oil (plus vinegar if desired).
     Arrange chicken and celery on top.