By Request -- Answering Readers' Requests For Restaurant Recipes -- Frederick & Nelson's Chicken Salad

It's almost impossible to track down a recipe from a restaurant once it closes. So when we asked for help in finding Walt's Chicken Salad from Frederick & Nelson a few weeks ago, it wasn't with a great deal of optimism.

But we had a call from a former Frederick's employee who had gotten the recipe from one of the chefs. The amounts were sketchy, and each chef added his own touches, so we've tried to re-create the dish as closely as we could.

Frederick & Nelson's Chicken Salad 4 servings

1 pound boneless and skinless chicken breasts

2 ribs celery, finely chopped

1/2 cup chopped pecans, divided

1/3 cup drained, sliced black olives, divided

1 cup mayonnaise

1/4 teaspoon salt

Freshly ground black pepper to taste

1 1/2 teaspoons Worcestershire sauce

1 tablespoon lemon juice

Shredded iceberg lettuce

1. Put the chicken into a pan and cover with water. Bring to a boil and immediately reduce the heat. Simmer, partly covered, about 10 to 12 minutes, or until the chicken tests done. Remove from the water and cool. Then dice and put into a bowl.

2. Add the celery to the chicken. Save about a tablespoon of the pecans and a couple of tablespoons of the olives for garnish, then add the remaining of both to the chicken.

3. Stir together the mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fold into the salad, cover and refrigerate until ready to serve. (If the salad seems too stiff once chilled, loosen with a couple of tablespoons water.)

4. Serve the salad on a bed of iceberg lettuce, garnished with pecans and sliced olives.