Grandma's Chicken Rice Salad
Lisa K. Anderson
ingredients
- 2 good sized chickens (or could use equivalent weight in chicken breasts)
- 4 tablespoons salad oil
- 4 tablespoons orange juice
- 4 tablespoons vinegar
- 2 teaspoons salt
- 3 cups mandarin orange sections
- 3 cups green grapes
- 2 cups toasted sliced almonds
- 3 cups diced celery
- 2 1/2 cups uncooked rice (minute rice)
- 1 quart mayonnaise
directions
- 1
Cook chicken until tender, remove from bones and cube. Mix together salad oil, orange juice, vinegar and salt. Marinate chicken in this mixture in refrigerator for 30 minutes (could do this part the day before). Add fruits, nuts and celery to the mixture; continue marinating.
- 2
While chicken is marinating, cook rice until tender; drain and blanch with cold water. Add drained rice to salad and toss with mayonnaise. Serve.
notes
This is a Grandma Marge recipe.
Source: Lisa K. Anderson
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