CHICKEN SALAD SUPREME
Instructions:
- 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
- 4 tbsp. salad oil
- 4 tbsp. orange juice
- 4 tbsp. vinegar
- 2 tsp. salt
- 3 c. mandarin oranges
- 2 c. pineapple chunks
- 3 c. green grapes
- Slivered almonds
- 3 c. diced celery
- 2 1/2 c. raw rice
- 1 qt. mayonnaise
- Cut chicken into pieces and boil until tender with no seasonings.
- Remove skin and fat first. Remove meat from bones and cut into cubes.
- Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.
- Drain fruit well, add to nuts and celery the next day; add to chicken mixture.
- Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.
- Add mayonnaise, mix well.
- Serve with crackers and lettuce or in pocket bread.