2/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon salt
4 to 5 cups cooked chicken, cut up
1 cup celery, sliced
1 cup green pepper, minced
2 teaspoons grated onion
Romaine or Iceberg lettuce leaves
2 cup unpeeled red apples, diced
2/3 cup California walnuts or pecans, chopped
In large bowl with fork, combine mayonnaise, vinegar and salt. Add chicken and remaining ingredients except Romaine; toss well. Cover and refrigerate.
To serve:
on chilled platter, arrange Romaine leaves. Lightly pile salad on it.