Ingredients
1-1/2 cups cubed cooked chicken3 tablespoons chopped celery3 tablespoons mayonnaise2 tablespoons chopped water chestnuts4 teaspoons sweet pickle relish4 teaspoons diced pimientos, drained1 tablespoon chopped pecans1/4 teaspoon salt1/8 teaspoon pepper2 lettuce leaves1 hard-boiled large egg, sliced
Preparation
In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.
