Yield: 10 servings
|2||Chickens -- cooked, * see|
|4 cups||Cooked rice|
|3 cans||Chow mein noodles -- large|
|5 cups||Gravy -- ** see note|
|3 cups||Celery -- diced|
|10||Green onions -- sliced|
|16 ounces||Pineapple chunks in juice --|
|2 cups||Cheddar cheese -- shredded|
|1 cup||Toasted almonds -- slivered|
|1½ cup||Toasted coconut|
|1 cup||Black olives -- chopped|
* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces. ** Use chicken gravy or combination of broth, chicken soup and gravy.
Heat chicken and gravy together. Place in pretty serving or chafing dish. Place other items in a decorative fashion on buffet table.
Guests can build their own salads using these ingredients. This can be made in advance and stored separately, ready to assemble when needed.
Recipe By : Jo Anne Merrill