"A trio of leftovers (chicken, rice and peas) makes up this yummy salad."

2	Tbsps	vinegar or lemon juice
1-1/2	cups	cooked chicken -- cut-up
2	Tbsps	Green bell pepper -- finely chopped
1/2	cup	Diced celery
1	jar	Pimientos -- drained (2 ounces) diced
1/2	cup	Cooked brown rice
1/2	cup	Fat-free mayonnaise or reduced-calorie mayonnaise or salad dressing
1/2	cup	Cooked peas
2	medium	Tomatoes -- cut into wedges

• Sprinkle vinegar over chicken in medium bowl. Stir in bell pepper, celery, pimientos and rice. Toss with mayonnaise. Carefully stir in peas.
• Refrigerate until thoroughly chilled. Garnish with tomatoes.
• Serves 4.