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Chicken Rice Salad

By: Bernadine Stine  
"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. --Bernadine Stine, Roanoke, Indiana"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 160 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 5 cups cubed cooked chicken
  • 3 cups cooked rice
  • 1 1/2 cups diced green pepper
  • 1 1/2 cups sliced celery
  • 1 (20 ounce) can pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 4 teaspoons orange juice
  • 2 teaspoons vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic salt
  • 1 (15 ounce) can mandarin oranges, drained
  • 1 cup slivered almonds, toasted

Directions

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2008 by Donna 
I chose this recipe for a Community Kitchen for a group of 8 women cooking. I multiplied the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2008 by Inspired 
this was very good! I didn't use the green pepper because we don't really care for it at our... MORE

 
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