chicken Salad with Fruit

[Molly Schlenz]

Chicken Salad with Fruit   5 boneless, skinless chicken breasts, cooked 1 cup mayonnaise 2 tbsp olive oil 2 tbsp orange juice 1 tsp salt 3 cups cooked rice, cooled 1 1/2 cups green grapes, halved 1 13-oz can pineapple tidbits in juice, drained 1 15-oz can mandarin oranges, drained 1 cup slivered almonds Pepper   In a large bowl, stir together the mayonnaise, oil, orange juice and salt.  Dice the cooked chicken, then add to the dressing with the rice, grapes, pineapple, oranges, and almond, folding gently to coat the ingredients with the dressing.  Add pepper to taste and gently mix again.   Cover the bowl and refrigerate overnight to allow the flavors to develop.  Serve chilled.   Source:  Georgia Cooking in an Oklahoma Kitchen, by Trisha Yearwood