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Fish Salad Buffet

Fish Salad Buffet


  • 2 chickens — cooked, * see note
  • 4 cups cooked rice
  • 3 cans chow mein noodles — large cans
  • 5 cups gravy — ** see note
  • 3 cups celery — diced
  • 10 green onions — sliced
  • 16 ounces pineapple chunks in juice — drained
  • 2 cups cheddar cheese — shredded
  • 1 cup toasted almonds — slivered
  • 1 1/2 cups toasted coconut
  • 1 cup black olives — chopped


* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sizedpieces.
** 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.

Fish Salad Buffet
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