1 1/2 c. boned, cooked chicken, in thin strips
1 c. ripe olives, sliced
1 1/2 avocados
1/3 c. green pepper, chopped
1/4 c. red onion, finely chopped
2 to 3 tbsp. pimento
4 c. lettuce shredded fine

DRESSING:

1/3 c. salad oil
1/4 c. red wine vinegar
1/4 c. lemon juice
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. fresh garlic minced

Combine ingredients, hold aside avocado. Cover and chill.

Combine dressing ingredients. Mix well. Refrigerate.

Just before serving, add avocados (cut up). Pour dressing over salad. Toss lightly with shredded lettuce. Serves 4.