Chicken Fruit Salad

This is one of my favorite summer salads. It makes a ton so it is great for taking to cookouts and other summer get togethers, and the only cooking involved is the rice. If you want to cook and then cut or shred your own chicken you can (I usually do) but you can also use the canned chicken chunks for a faster finish. This salad is good by itself, or on crescent rolls. I don't have a picture for you, but trust me, it is YUMMY! Also, I've had this recipe in my box since 1996 and don't remember where I got it or have any nutrition information.

• 5 cups cooked chicken (or 3-4 cans?)
• 2 tablespoons orange juice
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1 tablespoon sugar (optional, but I do it)
• 1 & 1/2 cups mayo
• 3 cups cooked rice
• 1 & 1/2 cups grapes (whole or cut in half)
• 1 & 1/2 cups celery, diced
• 1--20 ounce can pineapple tidbits, drained
• 1--11 ounce can mandarine oranges, drained
• 1 cup slivered almonds

Dump it in a big bowl, mix it up and refridgerate for at least an hour. It makes 12 servings

See I told you it was easy! If you can work a can opener you can do this. I put the rice and chicken on to cook and then start cutting up the celery and grapes. Whenever possible I use left over chicken, and I have actually used the canned chicken only once but you can't tell a big difference.