Chef's Salad

This hearty meat-and-vegetable salad is always a favorite. Try it with warm buttered bread.

Makes 6 servings.

1 chicken breast,weighing about 12 ounces
2 cups water
Few celery tops
1 small onion, halved
1 1/2 teaspoon salt
3/4 cup chili sauce
1/2 cup mayonnaise or salad dressing
1 teaspoon instant minced onion
1/2 teaspoon sugar
1 package (3 1/2 ounces) sliced tongue, rolled in cone shapes
1 package (8 ounces) sliced cooked ham, cut in thin strips
8 ounces sliced Swiss cheese, cut in thin strips
1 large tomato, cut into wedges
1 small cucumber, pared and thinly sliced
1 hard-cooked egg, sieved
6 cups broken mixed salad greens

Procedure:
1. Combine chicken breast, water, celery, onion and 1 teaspoon of the salt in a medium-size saucepan; heat to boiling; cover.Simmer 30 minutes, or until chicken is tender. Remove from broth;cool.Chill about 45 minutes. Skin and bone, then cut chicken into bite-size cubes.
2. Blend chili sauce, mayonnaise or salad dressing, instant minced onion, sugar and remaining 1/2 teaspoon salt in a small bowl. Chill dressing for about 30 minutes.
3. Place greens in a large salad bowl.Arrange tongue, ham, chicken, Swiss cheese, tomatoes and cucumber slices in sections on top.Sprinkle the sieved egg over all.
4. Just before serving, spoon on dressing; toss.