Fruited Chicken Salad

Yield: 40 to 50 servings

Ingredients

• 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

Instructions

1. Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next 6 ingredients.
2. Combine mayonnaise, orange juice concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
3. Chill for several hours or overnight.
4. Add almonds just before serving.