Chicken Salad II

2 cooked chicken breasts, skinned, boned, and cut into strips

1 cup chopped red or green peppers

3 cups cooked rice, cooled

1/2 head lettuce, torn into bite-size pieces

1/4 cup sliced almonds

2 hard-cooked eggs, sliced

1 cup mayonnaise

2 tsp prepared mustard

1 tsp salt

1 tsp green pepper corns

OR

1/2 tsp seasoned pepper

Combine chicken, red peppers, rice, lettuce, almonds and eggs. Blend mayonnaise, mustard and seasonings. Pour over rice mixture; toss lightly.

Makes 6 servings.