1. Cook chicken in stock.

2. Chill

3. Drain chicken, saving 1/4 cup stock

4. Shred chicken

5. Shred carrots

6. Dice celery

7. Stir together the saved stock and mayo to make the dressing

8. Combine all the salad ingrdients but potatoes

9. Add dressing to the salad and stir to combine

10. Just before serving , sprinkle salad with the straw potatoes ~ - - - - - - - - - - - - - - - - - Miriam Podcameni Posvolsky Rio de Janeiro, Brazil - ~- To unsubscribe from this list, please visit <http://lists. Sierra. Com/>. If you are without web access, send the following message to <majordomo@lists. Sierra. Com>:

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