2 c. cubed cooked chicken
1 c. sliced (or diced) celery
1 c. green seedless grapes
1/4 c. sliced pecans
1/4 c. chopped ripe olives
1 tbsp. lemon juice
4 tbsp. or more mayonnaise

Combine chicken, celery, grapes, pecans, olives and lemon juice. Chill. Fold in enough mayonnaise to moisten (or to taste). Serve on crisp lettuce. Serve cold. Makes 6 servings.

FOR HAWAIIAN SALAD:

Use macadamia nuts instead of pecans and serve on pineapple ring garnished with lettuce, tomatoes and olives. Top with dab of mayonnaise.

FOR HOLIDAY SALAD:

Serve on thick slices of canned jellied cranberry sauce on lettuce.