Potato Salad with Chicken

Cut the chicken meat into 1 cm wide strips. Chop two eggs into small pieces. Put the meat and chopped peas, eggs, potatoes and cucumbers in a large bowl. In a smaller baking bowl, stir together mayo and sour cream. Fold half of the Worcestershire sauce and half of the dressing into the chicken mixture and season to taste. In true Russian fashion, serve the lettuce by piling it in the center of a large sideboard. Then slice the remaining eggs and arrange the slices around the leaf lettuce. Place a halved olive on each slice. Pour the remaining dressing over the leaf lettuce and sprinkle with the chopped dill and capers. Set aside to cool before serving.

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