Julie's Chicken Salad

This is much better the second day, or after having set in the fridge for several hours. I don't use the patty shells. The 6 hours passive time is actually refrigerator time.

• Ready In: 6 hrs 20 mins
• Serves: 12

Ingredients

• 3  cups  diced chicken
• 1  cup  orange section
• 1  cup celery, chopped fine
• 1 (8 ounce) can pineapple chunks, drained
• 1⁄2 cup  toasted almond
• 2  tablespoons  salad oil
• 2  tablespoons  orange juice
• 2  tablespoons vinegar
• 1⁄2 teaspoon salt
• 1⁄2 cup mayonnaise or 1⁄2 cup  salad dressing
• 12  pastry shells

Directions

1. Combine chicken, salad oil, orange juice, vinegar and salt.
2. Let stand about 1 hour to allow flavors to blend.
3. Add remaining ingredient, tossing to coat well.
4. Spoon evenly into pastry shells.
5. Yield: 12 servings.