CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make
6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise

Cut chicken into pieces and boil
until tender with no seasonings.
Remove skin and fat
first. Remove meat from bones
and cut into cubes.
Mix together oil, orange juice,
vinegar, salt, marinate chicken
in this mixture in refrigerator overnight.
Drain fruit well,
add to nuts and celery the next day;
add to chicken mixture.
Cook rice until tender in
boiling water, drain,
blanch with cold water, drain well;
add to chicken mixture.
Add mayonnaise, mix well.
Serve with crackers
and lettuce or in pocket bread.