Fruited Chicken Salad recipe

2 (20 ounce) cans pineapple chunks
20 cups cubed cooked chicken
12 cups cooked rice
8 cups seedless green grape halves
4 cups sliced celery
4 (15 ounce) cans mandarin oranges, drained
4 (8 ounce) cans sliced water chestnuts, drained and halved
4 cups mayonnaise or salad dressing
7 tablespoons frozen orange juice concentrate
1 to 2 tablespoons salt
1 teaspoon pepper
4 cups slivered almonds, toasted

Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next 6 ingredients.

Combine mayonnaise, orange juice concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. Chill several hours or overnight.

Add almonds just before serving.

Yields 40-50 servings.