| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Salads, Taste of ho |
12 |
Servings |
INGREDIENTS
| 5 |
c |
Cooked chicken, cubed |
| 3 |
c |
Cooked rice |
| 1 1/2 |
c |
Green bell pepper, diced |
| 1 1/2 |
c |
Celery, diced |
| 20 |
oz |
Pineapple tidbits, drained |
| 3/4 |
c |
Mayonnaise |
| 4 |
ts |
Orange juice |
| 2 |
ts |
Vinegar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Garlic salt |
| 15 |
oz |
Mandarin oranges, drained |
| 1 |
c |
Slivered almonds, toasted |
INSTRUCTIONS
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.
NOTES : "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."
Submitted by Bernadine Stine, Roanoke, Indiana.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#648 by NGavlak@aol.com on Jun 24, 1997
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