2 c. cubed cooked chicken
1 c. sliced celery
2 tbsp. chopped pimento
1/2 c. roasted pecans
1/2 c. mayonnaise
2 tsp. lemon juice
Salt and pepper, to taste
4 fresh (or canned and drained) pineapple rings
Crisp salad greens

Combine chicken, celery, pimento, all but 2 tablespoons of the pecans, mayonnaise, and lemon juice. Sprinkle with salt and pepper. Place pineapple on salad greens and top with chicken salad and sprinkle with remaining pecans. Makes 4 servings.