Chicken Salad - cooking recipe

Ingredients

1 whole broiler-fryer chicken (3 1/2 lb.)
2 medium stalks celery, thinly sliced
1 can (4.5 oz.) large pitted ripe olives, drained and cut lengthwise in half
3/4 c. mayonnaise
1 Tbsp. whipping cream
1 Tbsp. tarragon vinegar
1 tsp. salt
1/2 tsp. lemon pepper
chicory leaves
1/2 pint cherry tomatoes, halved

Preparation

Steam chicken in steamer or simmer in large saucepot until fork-tender; drain and cool.
Discard skin and bones; cut meat into bite-size chunks.
In large bowl, mix chicken and remaining ingredients except chicory and tomatoes.
Chill mixture at least 1 hour to blend flavors.
To serve, line serving platter with chicory.
Spoon chicken salad onto platter and garnish with cherry tomato halves. Makes 4 main-dish servings.