"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Rice Salad Recipe

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This recipe for Chicken Rice Salad, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, May 29, 2006


In container, mix and refrigerate:
2 c. cubed chicken breast
20 oz. Can crushed pineapple
3 c. cooked rice
3 T. oil
1 tsp. Salt
2 T. brown sugar
1 T. vinegar

In separate container, mix and refrigerate:
1 c. chopped celery
c. chopped green pepper
c. chopped red pepper
c. mayonnaise
c. whole red grapes
1 small can mandarin oranges

Cashews or slivered almonds

Just before serving, mix the two containers together. Stir in can cashews or slivered almonds.




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