TROPICAL CHICKEN SALAD 
1 chicken, cooked
1 tbsp. salad oil
2 tbsp. orange juice
1 tbsp. vinegar
1/2 tsp. salt
1 1/2 c. sm. seedless green grapes
1 c. chopped celery
1 c. pineapple tidbits, drained
1 (11 oz.) can mandarin oranges, drained
1 c. mayonnaise
1/2 c. slivered almonds or pecans
2 c. cooked rice, cooled

Debone and dice chicken. Combine chicken, oil, orange juice, vinegar, and salt. Refrigerate chicken while assembling the remaining ingredients. Right before serving, gently toss all ingredients. Serve on a bed of lettuce or serve in fresh pineapple halves.

 

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