2 cups cooked and diced chicken
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped sweet pickles
1 (small) jar diced pimento
1 cup mayonnaise
1 cup shredded carrots
2 cups shoestring potatoes
large green or black olives for garnish
Directions: Combine all ingredients except shoestring potatoes. Cover and chill several hours to let flavors mingle. Add shoestring potatoes just before serving. To serve: Place a curly lettuce leaf on plate and place a scoop of chicken salad on the leaf. Garnish with an olive. This is a great light lunch when served with cottage cheese and fruit.
Notes: This recipe is my own version of an old recipe of my mother's updated to suit my family's taste buds.