Fruited Chicken Salad
|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|
|Slivered almonds||4 Cup (64 tbs), toasted|
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.