Ingredients
6 cups cubed cooked chicken2 celery ribs, finely chopped1 large green pepper, chopped2/3 to 1 cup sweet pickle relish1/4 cup shredded carrot1 jar (4 ounces) sliced pimientos, drained1 cup mayonnaise2 tablespoons lemon juice2 teaspoons sugar1/2 teaspoon salt1/2 teaspoon pepper4 cups each torn Bibb, leaf and iceberg lettuce2 cups shredded Colby cheese2 cups green grapes, halved2 cans (11 ounces each) mandarin oranges, drained1 cup slivered almonds, toasted
Preparation
In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat.
Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately.
