Cacklebird Salad

Ingredient
4 chicken breast halves (or enough to have 5 cups cubed, cooked chicken)
1 cup chopped celery
1/4 cup vinaigrette, homemade or high-quality purchased
Lettuce leaves for serving
4 medium tomatoes, quartered, for garnish

Dressing:
1 cup mayonnaise, homemade or high-quality purchased
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons celery seed

Method
1. Poach chicken in boiling, salted water. When it is cool enough to handle, remove any bones, skin and visible fat and cut the chicken into 1/2-inch cubes. If you are using leftover chicken, cut it into 1/2-inch cubes, using just white meat or a combination of dark and white meat.

2. Put the chicken and celery in a large bowl and sprinkle with the vinaigrette. Chill for 1 hour or more.

3. To make the dressing: In a separate bowl, mix the mayonnaise, mustard, salt,
pepper and celery seed.

4. Pour the dressing over the chicken and celery, and toss gently but thoroughly. Refrigerate, covered, for up to 8 hours.

5. When ready to serve, line a serving bowl or platter with lettuce leaves, turn the chicken salad out onto the leaves and garnish with the tomato quarters.

Serves six to eight