1/4-1/2 c. Rosamarina
2 c. cubed, cooked chicken
2 tbsp. chopped green olives
3/4 c. chopped celery
1/2 c. toasted almonds
2 tbsp. chopped ripe olives
2 tbsp. mixed pickles
2 hard boiled eggs, sliced (opt.)
3/4 c. mayonnaise

Cook Rosamarina according to directions and cool. Combine with rest of ingredients and toss lightly. Serve on lettuce with water cress garnish. Serves 6 to 8.