Chicken Salad Supreme Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 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

Nutritional Facts

1 cup: 485 calories, 33g fat (5g saturated fat), 62mg cholesterol, 414mg sodium, 26g carbohydrate (12g sugars, 2g fiber), 20g protein.


  1. 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.
Originally published as Chicken Salad Supreme in Country Chicken Cookbook 1995, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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