Friday, July 23, 2010

Chicken Rice Salad

   This is not one of my Mom's recipes, this is one of mine.  When I worked in an office this was the second most requested dish for me to bring in.  The other was one of my Mom's of course.  This chicken salad has mandarin oranges and pineapple in it that gives it the perfect touch for summer.  Try this and you will not be disappointed.
   The recipe says it makes 12 servings, but if your taking this to a party count on doubling it.  It goes really fast.

Chicken Rice Salad


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 (this recipe tastes great without the almonds too)


   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.

Yield: 12 servings.

Remember this is made with chicken don't leave it unrefrigerated for too long.  You want to be remembered for what you made, not for what you gave your guests.

                       This will definitely make your taste buds stand to attention.