|Chicken breast halves||4 , boned, skinned|
|Seasoned salt||To Taste|
|Prepared mustard||1 Teaspoon|
|Onion||1 Small, chopped|
|Pickle||1 , chopped|
|Parsley sprigs||3 , snipped|
|Fresh mushroom slices||1 1⁄2 Cup (24 tbs)|
|Cooked green beans||1 1⁄2 Cup (24 tbs) (cold)|
|Carrot curls||1 1⁄2 Cup (24 tbs)|
1. Sprinkle chicken breasts with seasoned salt; in 1/4 cup salad oil, in skillet, saute chicken breasts until tender; cool.
2. Mix 1/2 cup salad oil with vinegar, 1 tablespoon seasoned salt, and mustard. To this mixture add onion, pickle, parsley, and capers; then toss with mushroom slices, green beans, and carrot curls.
3. Lay half of chicken pieces on lettuce-lined serving plate. Top with salad, then rest of chicken.