2 good sized chickens
4 tbsp. oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin orange sections
3 c. pineapple tidbits
3 c. green grapes
2 c. slivered almonds, toasted
3 c. diced celery
2 1/2 c. raw rice, optional
1 qt. mayonnaise

Cook chickens until tender. Remove meat from bones and cubes. Mix together oil, orange juice, vinegar and salt. Marinate chicken in this in the refrigerator. Then add the fruit, nuts and celery. While chicken is marinating cook rice until tender in boiling salted water. Drain and blanch with cold water. Add drained rice to salad, toss with mayonnaise. Makes 25 servings.