CRUST:

1 (15 oz.) pkg. all ready pie crusts
1 tsp. flour

FILLING:

1 c. shredded lettuce
2 c. cubed cooked chicken
7 oz. can whole kernel corn
1/4 c. chopped green onions
3 (8 oz.) cans sliced ripe olives, drained
1/2 c. prepared western salad dressing
3 tbsp. mayonnaise
4 oz. (1/2 c.) shredded cheddar cheese
1 tomato, cut into wedges

NOTE: Western dressing is like French or Catalina. I used ranch - it was good, too.

Heat oven to 450 degrees. Prepare pie crust according to package directions for UNFILLED one-crust pie, using a 9-inch pie pan (refrigerate remaining crust). Bake at 450 degrees for 9-11 minutes or until lightly browned; cool.

Line cooled pie crust with lettuce. In large bowl combine chicken, corn, onions, 1/4 cup olives, dressing, mayonnaise and cheese. Mix well and spoon onto lettuce-lined crust. Garnish with remaining olives and tomato wedges. Refrigerate 2-6 hours. Store in refrigerator. Makes 6-8 servings.