Buffet Make-Your-Own Salad

Recipe By : Jo Anne Merrill

Serving Size : 10 Preparation Time :1:00
Categories : Poultry Salads
Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 chickens -- cooked, * see note [448 g]
4 cups cooked rice [680 g]
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note [1.25 L]
3 cups celery -- diced [336 g]
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained [448 g]
2 cups cheddar cheese -- shredded [224 g]
1 cup toasted almonds -- slivered [100 g]
1 1/2 cups toasted coconut [105 g]
1 cup black olives -- chopped [140 g]

* 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.