A meal in a bowl that's Mmm good
Cut up and mix the ingredients for a standard Tossed Salad.

Bring two boned, skinned chicken breasts to a boil and cook about
five minutes or until cooked through. Hard-boil a half-dozen eggs.
Shell them and cool them in cold water.

Cut the chicken into bite-sized pieces and add to the salad when
cool. Peel, rinse and slice the hard-boiled eggs into the salad
mixture. Stir the salad ingredients well. Sprinkle with black pepper
to taste. Mix in enough mayonaise, thinned with milk, to stick the
ingredients together. Make sure everyone gets some; it goes fast.
The Salad Chef presents ...
Which Came First Salad
at The Fatted Café
The egg-shelling secret!
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