This unusual take on chicken salad is a meal in itself, with the rice, fruit, and almonds as well as cooked chicken. Just add bread or crackers.
Recipe information
Yield
serves 12
Ingredients
5 boneless, skinless chicken breasts, cooked (see page 61)
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons orange juice
1 teaspoon salt
3 cups cooked rice, cooled
1 1/2 cups green grapes, halved
1 13-ounce can pineapple tidbits in juice, drained
1 15-ounce can mandarin oranges, drained
1 cup slivered almonds
Pepper
Preparation
Step 1
In a large bowl, stir together the mayonnaise, oil, orange juice, and salt. Dice the cooled chicken, then add to the dressing with the rice, grapes, pineapple, oranges, and almonds, folding gently to coat the ingredients with the dressing. Add pepper to taste and gently mix again.
Step 2
Cover the bowl and refrigerate overnight to allow the flavors to develop. Serve chilled.
From Beth
Step 3
I know this sounds like an odd combination of ingredients, but don’t leave anything out! That’s what makes it so interesting.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
