Chicken Vegetable Salad

Poultry

2/3 cup diced cooked chicken
3/4 cup frozen green peas; cooked and cooled
3/4 cup cooked rice; cooled
2/3 cup finely diced celery
1 1/2 tablespoons diced pimiento
1/2 cup mayonnaise
1 dash white pepper
1 teaspoon lemon juice
6 lettuce cups
3 tomatoes; peeled and quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges.