Fruited Chicken Salad

2 cans (20 oz. each) pineapple chunks
20 cups cubed cooked chicken
12 cup cooked rice
8 cups seedless green grape halves
4 cups sliced celery
4 cans (15 oz. each) mandarin oranges, drained
4 cans (8 oz. each) sliced water chestnuts, drained and halves
4 cups mayonnaise or salad dressing
7 tbsp. frozen orange juice concentrate
1 to 2 tbsp. salt
1 tsp. pepper
4 cups slivered almonds, toasted

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

Yield: 40-50 servings