Ingredients
1 1/2 cups cubed cooked chicken
3 tablespoons chopped celery
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
4 teaspoons diced pimientos, drained
1 tablespoon chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
1 hard-cooked egg, sliced
Directions
In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.
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