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Chicken Rice Salad

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings

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

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