 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
Now that my husband and I are retired, we lived in Florida for most of the winter. I often prepare this creamy, fruity chicken salad for a wonderful warm-weather lunch. Ingredients:
5 cups cubed cooked chicken |
2 tablespoons canola oil |
2 tablespoons orange juice |
2 tablespoons vinegar |
1 teaspoon salt |
3 cups cooked rice |
1-1/2 cups mayonnaise |
1-1/2 cups sliced celery |
1-1/2 cups small seedless green grapes |
1 can (20 ounces) pineapple chunks, drained |
1 can (11 ounces) mandarin oranges, drained |
1 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the chicken, oil, orange juice, vinegar and salt. Fold in the rice, mayonnaise, celery, grapes, pineapple and oranges. Cover and chill until ready to serve; stir in almonds. Yield: 12 servings.
|
|