Fruited Chicken Salad
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, Arizona40-50 ServingsPrep: 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,