MARINADE:

5 tbsp. salad oil
2 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
Grated rind of 1 orange

Marinate 5 cups (or more) of bite size chicken pieces (or turkey) overnight.

Toss chicken in marinade and drain any excess juice.

Add dressing:

1 qt. mayonnaise thinned with 1 c. chicken stock (or chicken broth)

Add:

3 c. seedless grapes, usually green
3 c. pineapple pieces, chunks or tidbit size
3 (10 oz.) cans mandarin oranges, drained

Add orange sections last and very carefully so that pieces do not break up.

Serve on a large tray (TV tray can be covered with foil) which is completely edged with endive/parsley and/or other greens. Lay 1/2 fresh pineapple at one side. Mound salad high and garnish generously with fresh pineapple sticks, small bunches of red or green grapes and sliced almonds which are slightly toasted. (Have extra fresh pineapple pieces ready.)

Serves 25.