Michel A. Josef, The Chicken Cook Book (New York, 1953), p. 62 1 cup diced cooked chicken 3 cold boiled potatoes, sliced 1 onion, boiled and sliced 3 tomatoes, sliced 2 hard-cooked eggs, sliced 1 head lettuce (I prefer spinach) French salad dressing 1 teaspoon chopped parsley 1. Dice the chicken and put it in a bowl with sliced potatoes, onion, tomatoes, sliced eggs, and lettuce (or the spinach, that I prefer). 2. Add dressing and mix well. 3. Sprinkle with chopped parsley.
