Fruited Chicken Salad

This recipe is for a crowd. I haven't made it yet - so I am saving it here so I can find it when I need it! If you try this recipe before I do - please let me know if there should be any changes! Times are approximate.

• Ready In: 24 hrs 30 mins
• Serves: 40-50
• Yields: 40-50 cups

Ingredients

• 2 (20 ounce) cans pineapple chunks
• 20  cups  cubed  cooked chicken
• 12  cups cooked rice
• 8  cups green seedless grapes, halves
• 4  cups  sliced celery
• 4 (15 ounce) cans mandarin oranges, drained
• 4 (8 ounce) cans sliced water chestnuts, drained and halved
• 4  cups mayonnaise or 4  cups  salad dressing
• 7  tablespoons  frozen orange juice concentrate
• 1 -2  tablespoon salt
• 4  cups  slivered almonds, toasted

Directions

1. Drain the pineapple, reserving 2 TBSP of juice.
2. Combine pineapple and the next 6 ingredients.
3. Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
4. Chill several hours or overnight.
5. Add almonds just before serving.