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

6 cup s 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 cup s each torn Bibb, Leaf, and iceberg lettuce 2 cup s ( 8 oz ) shredded Colby cheese 2 cup s green grapes ( halved ) 2 can s ( 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