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Fruited Chicken Salad Recipe

Grapes, mandarin oranges and pineapple chunks add fruity goodness and color to this hearty main-dish salad. It's perfect for a large luncheon.—Marion L. Baker, Sun Lakes, Arizona

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40-50 Servings
Prep: 30 min. + chilling

Ingredients

2 cans (20 ounces each) pineapple chunks
20 cups cubed cooked chicken
12 cups cooked rice
8 cups green grape halves
4 cups sliced celery
4 cans (15 ounces each) mandarin oranges, drained
4 cans (8 ounces each) sliced water chestnuts, drained and halved
4 cups Miracle Whip
7 tablespoons thawed orange juice concentrate
1 to 2 tablespoons salt
1 teaspoon pepper
4 cups slivered almonds, toasted

Directions

Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
Chill for several hours or overnight. Add almonds just before serving. Yield: 40-50 servings.

Nutrition Facts: 1 serving (1 each) equals 372 calories, 23 g fat (3 g saturated fat), 56 mg cholesterol, 296 mg sodium, 22 g carbohydrate, 2 g fiber, 19 g protein.

Fruited Chicken Salad published in Taste of Home April/May 1996, p54

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