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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"

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.