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.

Submitted by Faith Lutheran Church in Durand, compliments of Sadie Hogness