2 c. of cut up cooked chicken
1 can (16 oz.) cut green beans, drained
1 can (15 1/2 oz.) kidney beans, drained
1 can (14 oz.) artichoke hearts, drained and cut in half
1 pkg. (4 oz.) sunflower nuts
1/2 head lettuce, torn into bite size pieces
Snipped parsley
Few drops red pepper sauce
2/3 c. Italian salad dressing

Arrange chicken, beans, artichoke hearts and sunflower nuts on lettuce on tray. Sprinkle chicken with parsley. Mix pepper sauce and salad dressing; drizzle 1/3 cup over the beans. Have your guests assemble their own salads and toss with the remaining dressing. Serves 6.