Fruited Chicken Salad

• 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

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

pineapple chunks, chicken, rice, green grape halves, celery, mandarin oranges, water chestnuts, mayonnaise, orange juice, salt, pepper, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140801 (may not work)