SALLET OF COLD CAPON ROSTED [Digbie, pg.206] 

"It is a good Sallet, to slice a cold Capon thin;
mingle with it some Sibbolds, Lettice, Rocket and
Tarragon sliced small.  Season all with Pepper,
Salt, Vinegar and Oyl, and sliced Limon. A little
Origanum doth well with it."

Translation:
It is a good salad, to slice a cold chicken thin;
mingle with it some Sibbold (a leafy green), Lettuce,
Rocket (another leafy green) and Tarragon (an herb)
sliced small.  Season with Pepper, Salt, Vinegar 
and Oil and sliced Lemon. A little Oregano goes well
with it.

Redaction:
1 leftover chicken breast, cooked but cold
a few leaves of several varieties of lettuce
a pinch of tarragon
a pinch of oregano
a splash of lemon juice
2 oz vinegar
2 oz olive oil
salt and pepper to taste

Shred chicken and lettuces small.  Add seasonings.
Mix well.  Serves two.