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Fruity Rice and Chicken Salad

This salad serves quite nicely as a summer time meal. You can change fruits to your preference. I'm thinking mango or pineapple would be good.

Caramelized Almonds:
  • 1/2 cup sliced almonds 
  • 2 tablespoons sugar
  1. Stir together almonds and sugar in a skillet. Place over medium heat stirring constantly until sugar melts and the almonds start to turn golden. Watch carefully as they will burn quickly. 
  2. Remove from skillet onto a plate and set aside to cool.
Salad Ingredients:
  • 2 chicken breasts, cooked and cubed
  • 1 cup cooked rice, either brown or white 
  • 3/4 cup celery, diced
  • 3/4 cup green or red grapes 
  • 1/2 cup fresh blueberries
  • 1 small can (284 ml/10 oz) mandarin oranges
  1. Combine chicken, rice, celery, grapes, blueberries, and mandarin oranges.
  2. Add dressing to the chicken combination and toss well.
  3. Refrigerate salad at least 1 hour before serving. Just before serving stir in the caramelized almonds.
  4. Serves: 2 to 4 
  • 1/2 cup mayonnaise 
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 1/8 teaspoon salt 
  • 1/8 teaspoon black pepper
  1. To a small jar with a screw top, add dressing ingredients, shake well, and pour over salad.
  2. Dressing can be made ahead of time and refrigerated.
* Sometimes I use flavor infused oil or vinegar. It's a nice change.


  1. Betty - what a pretty and delicious sounding salad! Perfect way to use up that cup of rice that is left over from dinner. I can also see making this in double the amount for a summer potluck picnic or bridal shower!

  2. That sounds like something I would really enjoy. Thank you, Betty .. and it is naturally gluten free !

  3. Wondered where I would get the OJ, which I don't keep on hand. Then I realized I'd be draining the mandarins, and there was my OJ!


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