I know there are a zillion chicken salad recipes, but this one is special because it was given to me by a special friend, Betty Sipes, I have known Betty all my life really. She really is one funny lady. Like most childhood friends you drift apart, but in our case we both moved to Florida and lived less than a hundred miles from each other for twenty plus years and didn't know it. We both moved back to our childhood homes and found each other again. How wonderful is that!
Thanks to Betty you are about to make one of the best chicken salads you will ever have. Don't forget to read the Cook's Note.
Betty's Chicken Salad
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.
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's Note: For lunch or light dinner add 3 cups cooked rice (not instant).
Thank you Betty. We need more recipes from you.