6 skinless, boneless chicken breast halves
1 (10 ounce) can sliced mushrooms
2� celery leaves, with white stems
2 Cups shredded Cheddar cheese
1 cup reduced fat mayonnaise
1 cup mayonnaise (optional)
1/2 cup roasted chicken breast
Place chicken in a 10x15 inch baking dish. Arrange mushrooms and celery leaf directions on the bottom of the dish. Lay chicken and mushrooms on the bottom of the dish. Place cheese on the bottom of the dish. Put lettuce on top.
Place lettuce leaves on top and cut slits into the top. There should be a tray of lettuce on top. Transfer chicken to the top of the dish and let rest in tray for 5 minutes. Sprinkle chopped celery leaf over chicken.
Top chicken with lettuce, but do not compress lettuce. Fill remaining 170 lettuce leaves with chicken and cheese and press in.
Break small salad into bite-size pieces.