Fruited Chicken Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Canned pineapple chunks40 Ounce (Two 20 Ounce Can)
 Cooked and cubed chicken20 Cup (320 tbs)
 Cooked rice12 Cup (192 tbs)
 Seedless green grape halves8 Cup (128 tbs)
 Sliced celery4 Cup (64 tbs)
 Canned mandarin oranges60 Ounce, drained (Four 15 Ounce Can)
 Canned sliced water chestnuts32 Ounce, drained and halved (Four 8 Ounce Can)
 Salad dressing/Mayonnaise4 Cup (64 tbs)
 Frozen orange juice concentrate7 Tablespoon
 Salt2 Tablespoon
 Pepper1 Teaspoon
 Slivered almonds4 Cup (64 tbs), toasted

Nutrition Facts

Serving size: Complete recipe

Calories 14884 Calories from Fat 5219

% Daily Value*

Total Fat 600 g923%

Saturated Fat 88.4 g442%

Trans Fat 0.1 g

Cholesterol 3050.8 mg

Sodium 15818.5 mg659.1%

Total Carbohydrates 1523 g507.7%

Dietary Fiber 149.3 g597.2%

Sugars 651.7 g

Protein 950 g1899.1%

Vitamin A 611.8% Vitamin C 1348.1%

Calcium 1359.6% Iron 982%

*Based on a 2000 Calorie diet

Directions

Drain the pineapple, reserving 2 tablespoons of juice.
Combine pineapple and the next six ingredients.
Combine mayonnaise, concentrate, salt, pepper and the reserved pineapple juice until smooth; toss with chicken mixture.
Chill several hours or overnight.
Add almonds just before serving.
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