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Categories:Viewed: 47 - Published at: 7 years ago
Ingredients
- 2 cups cubed cooked chicken
- 2 celery ribs, chopped
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/4 cup diced pimientos, drained
- 2/3 cup mayonnaise
- 2 to 3 tablespoons sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon ground mustard
- 1/4 to 1/2 teaspoon salt, optional
- 1 can (2.8 ounces) french-fried onions
- Lettuce leaves
Method
- In a bowl, combine the chicken, celery, olives and pimientos. In a small bowl, combine the mayonnaise, sugar, lemon juice, mustard and salt if desired. Pour over chicken mixture; stir to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in onions. Serve over lettuce.
