Summer Chicken Salad
Pat Kirkish
I got this recipe from a friend when I was an intern at Sutter Memorial Hospital in Sacramento. I love fresh fruti and especially pineapple. So, naturally, I love this salad. I make it at least onece every summer and it’s great for a potluck.
ingredients
- 5 cooked chicken, torn into bite-size pcs
- 2 T oil
- 2 T orange juice
- 1 t salt
- 2 T vinegar
- 3 C long-grained white rice, wash, cook & cool
- 1 1/2 C seedless grapes any color
- 1 C fresh pineapple cut into bite-size pcs (I use more)
- 3 oranges seeded and cut into bite-size pcs (mandarins if possible)
- 1 C diced celery
- 1 C almonds, dry roasted, salted or Tamari almonds
- 1 1/2 C mayonnaise
directions
- 1
1. Combine chicken, oil, juice, sald and binegar and marinate several hours or overnight.
- 2
2. When ready to serve, toss with remaining ingredients.
Source: Marybeth Viglione
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