3 c. cooked and diced chicken
1 c. diced celery
1 c. mandarin orange sections, drained
1 (11 oz.) can pineapple tidbits, drained
2 tbsp. salad oil
2 tbsp. orange juice
2 tbsp. vinegar
1/2 tsp. salt
dash of marjoram
1/2 c. mayonnaise or salad dressing
1/2 c. slivered almonds (optional; you may toast)

Combine chicken, celery, oranges and pineapple. Blend salad oil, orange juice, vinegar, salt and marjoram. Add chicken mixture; chill for at least 1 hour. Drain if necessary. Add mayonnaise and toss. Sprinkle almonds on top.

Serves 8 to 10. Optional: Serve with Club crackers, slices of French bread or croissants.