Chicken Rice Salad Recipe

5 3 2
Chicken Rice Salad Recipe
Chicken Rice Salad Recipe photo by Taste of Home
Publisher Photo

Chicken Rice Salad Recipe

Read Reviews
5 3 2
Publisher Photo
For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. —Bernadine Stine, Roanoke, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 5 cups cubed cooked chicken
  • 3 cups cooked rice
  • 1-1/2 cups diced green pepper
  • 1-1/2 cups sliced celery
  • 1 can (20 ounces) pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 4 teaspoons orange juice
  • 2 teaspoons vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic salt
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup slivered almonds, toasted

Directions

In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds. Yield: 12 servings.
Originally published as Chicken Rice Salad in Taste of Home June/July 1997, p33

Nutritional Facts

1 cup: 361 calories, 20g fat (3g saturated fat), 57mg cholesterol, 378mg sodium, 25g carbohydrate (11g sugars, 2g fiber), 20g protein.

  • 5 cups cubed cooked chicken
  • 3 cups cooked rice
  • 1-1/2 cups diced green pepper
  • 1-1/2 cups sliced celery
  • 1 can (20 ounces) pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 4 teaspoons orange juice
  • 2 teaspoons vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic salt
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup slivered almonds, toasted
  1. In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds. Yield: 12 servings.
Originally published as Chicken Rice Salad in Taste of Home June/July 1997, p33

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Mrs_T User ID: 941931 45318
Reviewed Jun. 9, 2011

"We love this salad and I have made it many times. The first was for a group of ladies for a luncheon. They loved it. This salad is so refreshing with the fruit, and a nice change from the usual potato or pasta salads."

MY REVIEW
GoochlandVA User ID: 5934524 46415
Reviewed Apr. 15, 2011

"I had the magazine with this recipe in it for a few years and somehow lost it. My husband and I loved it and made it to take on road trips and eat out of pocket breads. I liked it with just Townhouse crackers! I'm so glad to see that it's out here because I couldn't replicate it from memory!!"

MY REVIEW
dollargirl User ID: 939213 46227
Reviewed Jul. 3, 2009

"I've made this over and over and always receive compliments"

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