Title: Chicken Rice Salad
Categories: Salads, Taste of ho
Yield: 12 Servings

5 c Cooked chicken, cubed
3 c Cooked rice
1 1/2 c Green bell pepper, diced
1 1/2 c Celery, diced
20 oz Pineapple tidbits, drained
3/4 c Mayonnaise
4 ts Orange juice
2 ts Vinegar
1 ts Salt
1/2 ts Ground ginger
1/4 ts Garlic salt
15 oz Mandarin oranges, drained
1 c Slivered almonds, toasted

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.

NOTES : "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."
Submitted by Bernadine Stine, Roanoke, Indiana.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#648 by NGavlak@aol.com on Jun 24, 1997