Fruited Chicken Salad - cooking recipe

Ingredients

2 (20 oz.) cans pineapple chunks
20 c. cubed cooked chicken
12 c. cooked rice
8 c. seedless green grape halves
4 c. sliced celery
4 (15 oz.) cans mandarin oranges, drained
4 (8 oz.) cans sliced water chestnuts, drained and halved
4 c. mayonnaise
7 Tbsp. frozen orange juice concentrate
1 Tbsp. salt
1 tsp. pepper
4 c. slivered almonds, toasted

Preparation

Drain pineapple; reserve 2 tablespoons juice.
Combine pineapple and next 6 ingredients.
Combine mayonnaise, concentrate juice, salt, pepper and reserved pineapple juice until smooth. Toss with chicken mixture.
Chill several hours or overnight.
Add almonds just before serving.
Yields 40 to 50 servings.