2 1/2 c. diced, cooked chicken
1 c. diced celery
1/2 c. diced bell pepper
2 oz. jar pimientos
2 hard cooked eggs, chopped
1/4 c. diced onion (opt.)
1 tsp. salt
1 tbsp. mustard
3/4 c. salad dressing

Combine chicken with all remaining ingredients and chill. Serve the chicken salad on lettuce leaf with cantaloupe slices and pineapple chunks.