Fruited Chicken Salad - cooking recipe

Ingredients

2 (20 ounce) cans pineapple chunks
20 cups cubed cooked chicken
12 cups cooked rice
8 cups green seedless grapes, halves
4 cups sliced celery
4 (15 ounce) cans mandarin oranges, drained
4 (8 ounce) cans sliced water chestnuts, drained and halved
4 cups mayonnaise or 4 cups salad dressing
7 tablespoons frozen orange juice concentrate
1 -2 tablespoon salt
4 cups slivered almonds, toasted

Preparation

Drain the pineapple, reserving 2 TBSP of juice.
Combine pineapple and the next 6 ingredients.
Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
Chill several hours or overnight.
Add almonds just before serving.