Recipe - Chicken Vegetable Salad

2/3 cup Diced cooked chicken
Three fourths cup Frozen green peas; cooked
and cooled
Three fourths cup Cooked rice; cooled
2/3 cup Finely minced celery
1 One half tablespoon Diced pimiento
One half cup Mayonnaise
1 ds White pepper
1 teaspoon Lemon juice
6 Lettuce cups
3 Tomatoes; peeled and
quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise,
seasonings and lemon juice; pour over chickenvegetable 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 20, 1998