Chicken salad with fruit

1 cup mayonnaise

2 tablespoons olive oil

2 tablespoons orange juice

1 teaspoon salt

5 boneless, skinless chicken breasts, cooked and cooled

3 cups cooked rice, cooled

1 cups green grapes, halved

1 can (13 ounces) pineapple bits in juice, drained

1 can (15 ounces) mandarin orange sections, drained

1 cup slivered almonds

Ground black pepper

In a large bowl, mix together the mayonnaise, oil, orange juice and salt. Set aside.

Dice the chicken breasts, then add to the mayonnaise mixture. Add the rice, grapes, pineapple, orange sections and almonds. Gently mix until all ingredients are coated with the dressing. Season with pepper.

Cover and refrigerate until chilled (overnight is best).

Serves 12.

"Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood (2008 Clarkson Potter, $29.95)