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
Chicken Rice Salad
Chicken Rice Salad
Prep Time
15 min
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 can (20 ounces) 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 can (15 ounces) 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.
Nutrition Facts
1 cup: 361 calories, 20g fat (3g saturated fat), 57mg cholesterol, 378mg sodium, 25g carbohydrate (11g sugars, 2g fiber), 20g protein.
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