Chicken Rice Salad

Recipe Ingredients

5 cups	312g / 11oz	Chicken - cooked, cubed
3 cups	480g / 16oz	Rice - cooked
1 1/2 cups	219g / 7.7oz	Green bell pepper - diced
1 1/2 cups	165g / 5.8oz	Celery - diced
20 oz	568g	Pineapple tidbits - drained
3/4 cup	177ml	Mayonnaise
4 teaspoons	20ml	Orange juice
2 teaspoons	10ml	Vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Garlic salt
15 oz	426g	Mandarin oranges - drained
1 cup	93g / 3.3oz	Slivered almonds - toasted

Recipe Instructions

In a large bowl, combine the first five ingredients.

In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds. Yield: 12 servings.

"For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into."

Source:
Taste of Home, June/July, 1997

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