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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 40 |
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Grapes, mandarin oranges and pineapple chunks add fruity goodness and color to this hearty main-dish salad. It's perfect for a large luncheon.Marion L. Baker, Sun Lakes, Arizona Ingredients:
2 cans (20 ounces each) pineapple chunks |
20 cups cubed cooked chicken |
12 cups cooked rice |
8 cups green grape halves |
4 cups sliced celery |
4 cans (15 ounces each) mandarin oranges, drained |
4 cans (8 ounces each) sliced water chestnuts, drained and halved |
4 cups miracle whip |
7 tablespoons thawed orange juice concentrate |
1 to 2 tablespoons salt |
1 teaspoon pepper |
4 cups slivered almonds, toasted |
Directions:
1. Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
2. Chill for several hours or overnight. Add almonds just before serving. Yield: 40-50 servings.
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