Chicken Rice Salad

Chicken Rice Salad

"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"
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15 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Ready In

  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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I chose this recipe for a Community Kitchen for a group of 8 women cooking. I multiplied the recipe by 4 to make a large amount. Everyone raved about this recipe and said they would make it agai...

this was very good! I didn't use the green pepper because we don't really care for it at our house, and I left out the ginger because I didn't have any, and it still came out very tasty!

My husband and I both loved this salad. Great summer food. I left out the celery because I don't like it, but used grated carrots instead. I did add just a little curry to the dressing, but w...

This is a great "base" recipe, meaning you can add whatever ingredients you want to customize to your taste. For example, after reading the reviews, I too decided not to use green pepper howeve...

I do not usually review a recipe unless I follow it exactly. This time, tho, I am because we really enjoyed this...without the almonds. I did not have any, and as it seemed more a garnish than...

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