Buffet make-your-own salad

Yield: 10 servings

Measure Ingredient
2 \N Chickens -- cooked, * see
\N \N Note
4 cups Cooked rice
3 cans Chow mein noodles -- large
\N \N Cans
5 cups Gravy -- ** see note
3 cups Celery -- diced
10 \N Green onions -- sliced
16 ounces Pineapple chunks in juice --
\N \N Drained
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

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