Fruity Rice and Chicken Salad

This salad serves quite nicely as a summer time meal. You can change fruits to your preference. I'm thinking mango or pineapple would be good.

Caramelized Almonds:

• 1/2 cup sliced almonds 
• 2 tablespoons sugar

1. Stir together almonds and sugar in a skillet. Place over medium heat stirring constantly until sugar melts and the almonds start to turn golden. Watch carefully as they will burn quickly. 
2. Remove from skillet onto a plate and set aside to cool.

Salad Ingredients:

• 2 chicken breasts, cooked and cubed
• 1 cup cooked rice, either brown or white 
• 3/4 cup celery, diced
• 3/4 cup green or red grapes 
• 1/2 cup fresh blueberries
• 1 small (284 ml/10 oz) can of mandarin oranges

1. Combine chicken, rice, celery, grapes, blueberries, and mandarin oranges.
2. Add dressing to the chicken combination and toss well.
3. Refrigerate salad at least 1 hour before serving. Just before serving stir in the caramelized almonds.
4. Serves: 2 to 4 depending on appetites:)

Dressing:

• 1/2 cup mayonnaise 
• 1 tablespoon vinegar
• 1 tablespoon olive oil
• 1 tablespoon orange juice
• 1 tablespoon honey
• 1/8 teaspoon salt 
• 1/8 teaspoon black pepper
• To a small jar with a screw top, add dressing ingredients, shake well and pour over salad.
• Dressing can be made ahead of time and refrigerated.

* Sometimes I use flavor infused oil or vinegar. It's a nice change.

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