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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. Bernadine Stine, Roanoke, Indiana Ingredients:
5 cups cubed cooked chicken |
3 cups cooked rice |
1-1/2 cups diced green pepper |
1-1/2 cups sliced celery |
1 can (20 ounces) pineapple tidbits, drained |
3/4 cup mayonnaise |
4 teaspoons orange juice |
2 teaspoons vinegar |
1 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon garlic salt |
1 can (15 ounces) mandarin oranges, drained |
1 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds. Yield: 12 servings.
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