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CHICKEN RICE SALAD
2 good sized chickens (I use 6 chicken breast filets)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 cups mandarin oranges
3 cups pineapple tidbits
2 cups slivered almonds, toasted
3 cups diced celery
2 1/2 cups raw rice
1 quart mayonnaise
Cook chicken until tender. Remove meat from bones and cube. Mix
together salad oil, orange juice, vinegar and salt. Marinate chicken
in the four ingredients
just mentioned (I usually marinate overnight). While chicken is marinating,
cook rice in boiling salted water. Drain and blanche with cold water.
Add rice and
rest of ingredients to salad along with chicken and toss all with mayo.
Serves 25. |