A vegetarian journalist who loved the wild food dinner I prepared for him couldn't bring himself to eat this dish because the chicken mushroom made it taste too much like non-vegetarian chicken salad!
2 cups cooked chicken mushroom, chopped
1 cup celery, thinly sliced
1 small head of romaine lettuce, washed, spun dry, and torn into pieces
6 tbs. low-sodium olives, sliced
6 tbs. slivered almonds
1/2 cup wild mustard seed mayonnaise
3 tbs. field garlic leaves, chives, or scallions, finely snipped