Ingredients: 2 cooked whole skinless, boneless breasts of chicken, chilled 6 medium-size boiled red potatoes, chilled and peeled 4 small dill pickles 2 teaspoons Worcestershire sauce 6 heaping tablespoons mayonnaise Salt and pepper to taste 12 large green olives 4 hard-cooked eggs, cut in wedges Fresh dill weed, chopped

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Slice chicken evenly into very thin strips. Slice the potatoes into one-fourth-inch slices. Slice the pickles into thin strips. Mix Worcestershire sauce into the mayonnaise; then combine carefully in large bowl with the chicken, potatoes, and pickles. Add salt and pepper to taste. Place in serving dish and garnish with olives and egg wedges. Sprinkle with dill weed.

Serve with slices of hearty bread, such as Russian black bread.