Recipe for cooking fruited chicken salad

Super Salad Recipes :: Large Yield Salads

Fruited Chicken Salad

2 (20 oz.) cans pineapple chunks
20 C. cubed cooked chicken
12 C. cooked rice
8 C. seedless green grape halves
4 C. sliced celery
4 (15 oz.) cans mandarin oranges, drained
4 (8 oz.) cans sliced water chestnuts, drained and halved
4 C. mayonnaise or salad dressing
7 Tbsp. frozen orange juice concentrate
1 to 2 Tbsp. salt
1 tsp. pepper
4 C. slivered almonds, toasted

Drain the pineapple, reservings 2 Tbsp. juice. Mix together pineapple and the next 6 ingredients.

Mix together mayonnaise, orange juice concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. Chill several hr. or overnight.

Add almonds just before servings.

Makes approximately 40-50 servings.