Chicken Rice Egg Salad

3 cooked chicken breasts, skinned, deboned, cut into strips
1 cup chopped red or green peppers
3 cups cooked rice
1/2 head lettuce, torn into bite-sized pieces
1/4 cup sliced almonds
2 hard-boiled eggs, sliced or chopped
1 cup mayonnaise
2 tablespoons prepared mustard
Salt and pepper, to taste

Combine chicken, peppers, rice, lettuce, almonds and eggs. Blend mayonnaise, mustard and seasonings. Pour over rice mixture. Toss lightly. Decorate with egg slices, green peppers, pimento, almonds, etc. Use poppy-seed dressing, if desired.

Yield: 6 servings

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Cajun Country -- New Iberia, Louisiana