CAROL MICHAEL / THE FRONT PORCH, in DICKSON
5 cups cooked chicken breast, diced
2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups mayonnaise (may use reduced fat)
1/4 to 1/2 teaspoon curry powder
1 1/2 cups celery, finely diced
1 13 oz can pineapple tidbits, well drained
1 11 oz can mandarin oranges, well drained
1 cup slivered almonds, toasted
Combine oil, orange juice, vinegar and salt to make a marinade. Add chicken and let stand while preparing remaining salad ingredients or refrigerate overnight. Mix mayonnaise and curry powder. Mix marinated chicken, rice and remaining ingredients except mandarins and almonds. Add curried mayo to chicken and fruit mixture and mix well. Gently stir in mandarins to avoid breaking them down. Use almonds as a garnish on each serving. Serve in a fresh pineapple boat or on a ring slice of fresh pineapple.
