6 cups cubed cooked chicken 2 celery ribs, finely chopped 1 large green pepper, chopped 2/3 - 1 cup sweet relish 1/4 cup shredded carrot 1 jar ( 4 oz ) sliced pimientos, drained 1 cup mayo 2 tablespoons lemon juice 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups each torn Bibb, Leaf, and iceberg lettuce 2 cups ( 8 oz ) shredded Colby cheese 2 cups green grapes ( halved ) 2 cans ( 11 oz each ) mandarin oranges , drained 1 cup slivered almonds. toasted

In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot, and pimientos. In another bowl, combine the mayo, lemon juice, sugar, salt, and pepper; spoon over chicken mixture and toss to coat.
Combine the lettuces; divide among 12 salad plates.. Top each w/ 1 cup of chicken salad, cheese, grapes, oranges and almonds.
Yield: 12 servings