1 c. raw wild rice, cooked in bouillon and set aside to cool
2 c. diced chicken
1 c. chopped celery
1 tbsp. chopped pimento
1 tsp. minced onion
1 c. Miracle Whip salad dressing
2 tbsp. sweet pickle relish
3 tbsp. chopped green pepper
1/2 c. sliced almonds, toasted

Basic preparation for cooking wild rice: (one cup wild rice equals three cups cooked rice).

Wash rice by running cold water in pan of rice and pouring off any particles that float to the top.

Soak rice one hour in warm water to cover, to soften the bran coating. (Most of the water will be absorbed.)

Place rice and 2 cups boiling water (or chicken bouillon), 4 tablespoons butter, 2 teaspoons salt, in top of double boiler, cover, cook about one hour or until fluffy and dry.

Mix remaining ingredients gently with the rice. Allow to marinate in the refrigerator for several hours. Serve on lettuce and garnish with almonds and olive slices.