Yield: 6 Servings
Measure | Ingredient |
---|---|
⅔ cup | Diced cooked chicken |
¾ cup | Frozen green peas; cooked and cooled |
¾ cup | Cooked rice; cooled |
⅔ cup | Finely diced celery |
1½ tablespoon | Diced pimiento |
½ cup | Mayonnaise |
1 dash | White pepper |
1 teaspoon | Lemon juice |
6 \N | Lettuce cups |
3 \N | Tomatoes; peeled and quartered |
Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving.
Serve salad on lettuce cups and garnish with tomato wedges.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998