2 c. cubed cooked chicken
1 c. sliced (or diced) celery
1 c. green seedless grapes
1/4 c. sliced pecans
1/4 c. chopped ripe olives
1 tbsp. lemon juice
4 tbsp. or more mayonnaise

Combine chicken, celery, grapes, pecans, olives and lemon juice. Chill. Fold in enough mayonnaise to moisten (or to taste). Serve on crisp lettuce. Serve cold. Makes 6 servings.

Use macadamia nuts instead of pecans and serve on pineapple ring garnished with lettuce, tomatoes and olives. Top with dab of mayonnaise.

Serve on thick slices of canned jellied cranberry sauce on lettuce.