Chicken Rice Salad

• 5 Cups cubed cooked chicken
• 3 Cups cooked rice
• 1/2 Cups diced green pepper
• 1/2 Cups sliced celery
• 1 can
• 20 oz. pineapple tidbits, drained
• 3/4 Cup mayonnaise
• 4 Teaspoons orange juice
• 2 Teaspoons vinegar
• 1 Teaspoon salt
• 1/2 Teaspoon ground ginger
• 1/4 Teaspoon garlic salt
• 1 Can
• 15 oz. mandarin oranges, drained
• 1 Cup slivered almonds, toasted

In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger, and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in oranges and almonds.