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Fruited Chicken Salad

Chef.at.Home's picture
Ingredients
  Canned pineapple chunks 40 Ounce (Two 20 Ounce Can)
  Cooked and cubed chicken 20 Cup (320 tbs)
  Cooked rice 12 Cup (192 tbs)
  Seedless green grape halves 8 Cup (128 tbs)
  Sliced celery 4 Cup (64 tbs)
  Canned mandarin oranges 60 Ounce, drained (Four 15 Ounce Can)
  Canned sliced water chestnuts 32 Ounce, drained and halved (Four 8 Ounce Can)
  Salad dressing/Mayonnaise 4 Cup (64 tbs)
  Frozen orange juice concentrate 7 Tablespoon
  Salt 2 Tablespoon
  Pepper 1 Teaspoon
  Slivered almonds 4 Cup (64 tbs), toasted
Directions

Drain the pineapple, reserving 2 tablespoons of juice.
Combine pineapple and the next six ingredients.
Combine mayonnaise, concentrate, salt, pepper and the reserved pineapple juice until smooth; toss with chicken mixture.
Chill several hours or overnight.
Add almonds just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Everyday
Servings: 
80

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