Kristie Bush's Chicken Salad

Another potluck recipe from Vermont days.

2 1/2 c. diced cooked chicken breast

3/4 c. diced celery

2 TB. of each:

onion

green pepper

pimento

Dressing:

2/3 c. mayo

2 TB. lemon juice

Combine and chill at least 3 hours. Just before serving stir in 1/4 c. toasted almonds (if desired).