Fruited Chicken Salad

Name: Fruited Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 40-50 servings.
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

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

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.