Betty's Chicken Salad

Betty's Chicken Salad
6-8 servings
print recipe

5 cups cooked chunk chicken
2 tablespoons fresh orange juice
1 teaspoon salt
1 tablespoon salad oil
2 tablespoons vinegar

Mix the above and let stand at least one hour or overnight in refrigerator.

Add:
1 1/2 cups green seedless grapes
1 (13 1/2ounce) can pineappple chucks, drained
1 cup almonds, slivered, pecans and walnuts are also excellent
1 1/2 cups celery diced
1 1/2 cups mayonnaise

Mix and serve on lettuce leaf or use for sandwiches.

Cook" Note: For lunch or light dinner add 3 cups cooked rice (not instant).

Thank you Betty. We need more recipes from you.

Comments