• Creamy Cooked Salad Dressing
• 3  cups cubed cooked chicken
• Bottled French dressing
• ¹/₂ cup diced celery
• 1  cup small seedless grapes
• ¹/₂ cup drained crushed pineapple; reserve syrup for dressing
• 1  orange, sectioned and sections cut in halves
• ¹/₂ cup toasted salted almonds, coarsely chopped
• 1  tablespoon minced crystallized ginger

1. Prepare Creamy Cooked Salad Dressing; refrigerate.
2. Toss chicken in a bowl with enough French dressing to coat thoroughly; cover and set in refrigerator to marinate about 3 hours, mixing occasionally.
3. Lightly toss together chicken, celery, grapes, pineapple, orange, almonds, and ginger. Pour desired amount of the dressing over chicken mixture and toss gently. Cover and chill thoroughly.
4. To serve, line a salad bowl with chilled crisp greens. Fill bowl with chicken salad.

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