FRUITED CHICKEN SALAD

1/2 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut up cooked chicken
2 medium stalks celery, chopped (about 1 cup)
1 cup seedless green grapes or 1 can (11 ounces) mandarin orange segments, drained

Mix mayonnaise, lemon juice, salt and pepper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes; serve in lettuce cups if desired.

4 servings.

Variations:
Chicken-Bacon Salad: Omit grapes. Stir 4 slices bacon, crisply fried and crumbled, into salad just before serving.
Chicken-Egg Salad: Omit grapes. Add 2 hard-cooked eggs, chopped, with the chicken.
Chicken-Macaroni Salad: Omit grapes. Increase mayonnaise to 1 cup and stir in 2 cups
cooked elbow macaroni.
Chicken-Walnut Salad: Omit grapes. Stir 1/3 cup coarsely chopped walnuts into salad just before serving.
Stuffed Tomatoes: Omit grapes. Cut stem ends from 4 chilled medium tomatoes. Place tomatoes cut sides down; cut each into sixths to within 1 inch of bottom. Carefully spread out sections. Spoon about 1/2 cup chicken mixture into each tomato.