Instructions: 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.

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