Recipe of Chicken Salad Mari

                        ---- Dressing: -----
     3/4  cup           mayonnaise
   2      teaspoons     Worcestershire sauce
   1      tablespoon    fresh parsley -- chopped
   1      tablespoon    chives -- chopped
   1      teaspoon      fresh basil
   2      tablespoons   black olives -- chopped
     1/4  teaspoon      black pepper
                        salt -- to taste
                        ---- Salad: -----
   3      cups          chicken, light meat -- cubed
   1      pint          cherry tomatoes
                        Romaine lettuce leaves -- chopped

     To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes.

     To assemble salad, tear romaine lettuce into bite sized pieces and
place on individual serving plates. Mix cubed cooked chicken with chilled dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and place around edges of salad. Serve with crisp croutons sprinkled on salad if desired.

     If you wish to prepare the salad ahead of time, refrigerate the
chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving.

Chicken Salad Supreme

   1      cup           Mayo Or Salad Dressing
     1/4  cup           Lime Juice
   1      teaspoon      Salt
     1/4  teaspoon      Ground Nutmeg
   4      cups          Cubed Chicken Or Turkey
  11      ounces        (1 cn) Mandarin Oranges *
   1      cup           Seedless Green Grape Halves
     3/4  cup           Chopped Celery
     1/2  cup           Slivered Almonds -- Toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; mix well.
Chill.  Serve on Lettuce leaves. Refrigerate leftovers.

CHICKEN SALAD WITH BLACK BEANS

     1/4  cup           Fermented Chinese blk. beans
   1      pound         Snow peas
     1/4  cup           Dry sherry
   1      cup           Low-sodium chicken broth
   2      tablespoons   Finely minced garlic
   2      teaspoons     Finely minced fresh ginger -- =OR=-
   1      tablespoon    -Powdered ginger
   4                    Chicken breast halves -- (boned)
   3      tablespoons   Salad oil
   2      tablespoons   Dark sesame oil (optional)
     1/4  bn            Cilantro

SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil.

Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5
minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils.

When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.