Recipe: Trisha Yearwood's Chicken Salad with Fruit (using rice)

TRISHA YEARWOOD'S CHICKEN SALAD WITH FRUIT

FOR THE DRESSING:
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons orange juice
1 teaspoon salt
FOR THE SALAD:
5 boneless, skinless chicken breasts, cooked and cooled
3 cups cooked rice, cooled
1 1/2 cups green grapes, halved
1 (13 ounce) can pineapple bits in juice, drained
1 (15 ounce) can mandarin orange sections, drained
1 cup slivered almonds
Ground black pepper

In a large bowl, mix together the mayonnaise, oil, orange juice and salt. Set aside.

Dice the chicken breasts, then add to the mayonnaise mixture. Add the rice, grapes, pineapple, orange sections and almonds. Gently mix until all ingredients are coated with the dressing. Season with pepper.

Cover. Refrigerate until chilled (overnight is best).

Makes 12 servings
Source: Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood