Instructions
2-4 cups cubed cooked chicken
3 cups cooked rice
1/2 cup sliced celery
1/2 cup sliced green onions
1 20-ounce can crushed pineapple, drained, reserving 4 teaspoons juice
3/4 cup mayonnaise
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 15-ounce can mandarin oranges, drained
In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, reserved pineapple juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in oranges.
