3 c. cubed, cooked chicken
1 c. chopped celery
1/2 c. slivered almonds, if desired
1/2 c. salad dressing
1 tbsp. lemon juice
1/2 tsp. salt
1 pkg. Azteca salad shells
Lettuce leaves
Apple wedges
Mandarin orange segments

In medium bowl, combine chicken, celery and almonds, salad dressing, lemon juice and salt; mix well. Cover and refrigerate at least one hour.

Bake salad shells as directed. Place each baked shell on a serving plate. Line shells with lettuce leaves. Spoon chicken salad into each lined shell. Garnish with apple wedges and mandarin orange segments. 4 servings.