This is a print preview of "Fruited Chicken Salad" recipe.

Fruited Chicken Salad Recipe
by Global Cookbook

Fruited Chicken Salad
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  Servings: 12

Ingredients

  • 40 ounce Pineapple chunks in juice, liquid removed (res. 2 t)
  • 20 c. Chicken, cubed, cooked
  • 12 c. Rice, cooked
  • 8 c. Seedless grapes, green, halved
  • 4 c. Celery, sliced
  • 60 ounce Mandarin oranges in juice, liquid removed
  • 4 can Waterchestnuts, sliced, liquid removed and minced
  • 4 c. Mayonnaise or possibly salad dressing
  • 7 Tbsp. Frzn orange juice concentrate
  • 1 1/2 Tbsp. Salt
  • 1 tsp Pepper
  • 4 c. Slivered almonds, toasted

Directions

  1. May be the sort of thing you are looking for. It can be prepared a day ahead.
  2. Drain the pineapple, reserving 2 Tbsp. juice. Combine pineapple and the next six ingredients. Combine mayonnaise, concentrate, salt, pepper and reserved pineapple jucie till smooth; toss with chicken mix. Refrigerateseveral hrs or possibly overnight. Add in almonds just before serving.