1 whole chicken breast, poached, or 2 to 2-1/2 cups leftover chicken (or cooked veal) , boned, skinned, cubed.
2 medium potatoes, peeled, boiled and cubed
4 medium sour dill pickle, cut into small dice
1/2 cup fresh or frozen peas, cooked
1 small onion, finely chopped
2 hard-boiled eggs, peeled and coarsely chopped
1 hard-boiled egg, sliced (reserve)
1 large cooked carrot, diced
1 cup of good quality mayonnaise
1 teaspoon prepared mustard, Dijon preferred
Few parsley and dill sprigs
Salt and pepper to taste

Drain the chicken and all vegetables well. Combine the cooked chicken breast, potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs. Fold slightly to mix.

Combine the mayonnaise, mustard, pepper and salt. Pour over the salad and mix gently but thoroughly. Refrigerate the salad until serving time.

Suggestion:

1. Mound the salad upon lettuce leaves on a large platter. Garnish with black olive slices, sliced hard-boiled egg and parsley and dill sprigs.
or
2. Serve salad in vol-au-vent.