2 c. cooked chicken, diced into 1/2 inch cubes
1 (No. 2) can French style, green beans drained
1/2 c. French dressing
1 drop Tabasco
2 c. shredded lettuce
3 tbsp. olive butter (available in the sandwich spread section of most supermarkets)
1 c. tomato, diced in 1/2 inch cubes
1 tbsp. minced onion
1/2 c. celery, chopped fine
1/4 c. canned pimiento, diced in 1/4 inch cubes

Mix the green beans, chicken, French dressing and Tabasco together. Place in the refrigerator to chill for a half hour.

Stir in the shredded lettuce, olive butter, tomato, onion, celery and pimiento. Toss until all is evenly mixed. Served at once on lettuce leaves or endive. Serves 6.