Trisha Yearwood's Chicken Salad with Fruit Ingredients 1 cup mayonnaise 2 tbsp. each olive oil, orange juice 1 tsp. salt 5 boneless, skinless chicken breasts, cooked and cooled 3 cups cooked rice, cooled 1-1/2 cups green grapes, halved 1 can (13 oz.) pineapple bits in juice, drained 1 can (15 oz.) mandarin orange sections, drained 1 cup slivered almonds to taste ground black pepper Directions: In a large bowl, mix mayonnaise, oil, orange juice and salt. Set aside. Dice chicken breasts, then add to mayonnaise mixture. Add rice, grapes, pineapple, orange sections and almonds. Gently mix until all ingredients are coated with dressing. Season with pepper. C over and refrigerate until chilled (overnight is best). Makes 12 servings. >From Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, Clarkson Potter, (2008)
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