Remove meat from chicken, chop into cubes.
Add celery and green pepper, season with salt and pepper.
Add French dressing, toss until all ingredients are lightly coated.
Refrigerate 1/2 hour, tossing occasionally.
Heap chicken salad on to serving platter.
Drain lychees, arrange on top of salad. If desired, some canned mandarin segments can be used for garnish; slip one segment into each lychee nut.