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