Chicken Salad

• Both breasts from a roasted or boiled chicken
• 1 small butterhead (Boston) lettuce
• Tender pale leaves from a curly-leaf endive

Carefully wash, and coarsely chop the lettuce and endive leaves. Wash and dice the celery into cubes of roughly ½ in. (1 cm). Dice the Gruyère cheese. Peel and finely slice the onions. Peel and finely chop the garlic (if using).

Cut the chicken breasts into strips.

Run the tomatoes under hot water, peel them, and chop them.

Place the chicken, lettuce, endives, celery, on