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Chicken Salad Supreme Recipe

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.

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Chicken Salad Supreme Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

5 cups cubed cooked chicken
2 tablespoons canola 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 the chicken, oil, orange juice, vinegar and salt. Fold in the rice, mayonnaise, celery, grapes, pineapple and oranges. Cover and chill until ready to serve; stir in almonds. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 485 calories, 33 g fat (5 g saturated fat), 62 mg cholesterol, 414 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Chicken Salad Supreme in Country Chicken Cookbook , p10