Chicken Salad Supreme
Country Chicken Cookbook
Now that my husband and I are retired, we lived in Florida for most of the winter. I often prepare this creamy, fruity chicken salad for a wonderful warm-weather lunch.
SERVINGS: 12
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 5 cups cubed cooked chicken
- 2 tablespoons vegetable oil
- 2 tablespoons orange juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 3 cups cooked rice
- 1-1/2 cups mayonnaise
- 1-1/2 cups sliced celery
- 1-1/2 cups small seedless green grapes
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup slivered almonds, toasted
Directions:
In a large bowl, combine chicken, oil, orange juice, vinegar and salt. Fold in rice, mayonnaise, celery, grapes, pineapple and oranges. Cover and dill until ready to serve; stir in almonds. Yield: 12 servings.