2 cans (20 ounces each) Pinapple Chunks
20 C cubed cooked Chicken
12 C cooked Rice
8 C seedless Green Grape halves
4 C sliced Celery
4 cans (15 ounces each) Mandarin Oranges, drained
4 cans (8 ounces each) sliced Water Chestnuts, drained and halved
4 C Mayonnaise or Salad Dressing
7 T frozen Orange Juice Concentrate
1 to 2 T Salt
1 t Pepper
4 C slivered almonds, toasted
Drain pineapple, reserving 2 T juice.
Combine pineapple and the next six ingredients.
Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth. Toss with chicken mixture.
Chill several hours or overnight. Add almonds just before serving.
Yield: 40-50 servings
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