This light and easy recipe is perfect for those warm spring days.
- 1 1/2 cups rice, cooked
- 1 teaspoon salt
- 1 cup mayonnaise
- 1 1/2 tablespoons pimento, diced
- 1/4 teaspoon pepper
- 1 1/2 cups cooked English peas
- 1 1/2 cups celery, diced
- 1 1/2 cups cooked chicken, diced
- salad greens
- pimento-stuffed olives, for garnish
Combine mayonnaise, pimento, pepper, and salt. Add celery, peas, chicken and cooled rice. Chill for at least 1 hour before serving. Serve on salad greens; garnish with sliced olives. Serves 6.