Title: Cold chicken and cucumber
 Categories: Appetizer
      Yield: 4 Servings
 
      1 c  Cooked chicken
      2    Cucumbers
    1/2 ts Powdered mustard
    1/2 ts Salt
      2 tb Vinegar
 
     1. Cut cooked chicken in strips or shred by tearing (the Chinese
  prefer the latter because it adds textural interest).
  
     2. Peel cucumbers. Cut in half lengthwise and scoop out seeds;
  then cut in strips.
  
     3. Arrange cucumber strips on a flat serving plate; top with
  chicken.
  
     4. Combine mustard, salt and vinegar. Pour over chicken just before
  serving.
  
     VARIATIONS: For the cucumbers, substitute 3 Cups celery, blanched
  and shredded. In step 4, add to the dressing either 1/4 teaspoon
  cayenne pepper or a few drops of Tabasco Sauce.
  
     In step 4, substitute the following dressing: 1/2 teaspoon ginger
  root and 1/2 scallion stalk, both minced; 1/2 teaspoon sugar, 2
  teaspoons vinegar, 1 tablespoon peanut oil, 1 tablespoon light soy
  sauce and a few drops of sesame oil.
  
     Slice the cucumbers 1/4-inch thick. Omit the dressing in step 4.
  Instead make a paste by gradually adding 1/4 cup water to 1/4 cup
  peanut butter, stirring until smooth. Then stir in 1/2 teaspoon salt
  and 1/2 teaspoon sesame oil. Add to cucumber slices and toss; then
  top with the chicken.
  
  From , ISBN 0-517-65870-4.