Chicken vegetable salad

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

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