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This unusual chicken salad from Trisha Yearwood’s cookbook, “Georgia Cooking in an Oklahoma Kitchen,” is jammed with flavor. This recipe is a great way to use up leftover grilled chicken.

CHICKEN SALAD WITH FRUIT

Start to finish: 20 minutes (plus chilling)

1 cup mayonnaise

2 tablespoons olive oil

2 tablespoons orange juice

1 teaspoon salt

5 boneless, skinless chicken breasts, cooked and cooled

3 cups cooked rice, cooled

1 1/2 cups green grapes, halved

13-ounce can pineapple bits in juice, drained

15-ounce can mandarin orange sections, drained

1 cup slivered almonds

Ground black pepper In a large bowl, mix together the mayonnaise, oil, orange juice and salt. Set aside.

Dice the chicken breasts, then add to the mayonnaise mixture. Add the rice, grapes, pineapple, orange sections and almonds. Gently mix until all ingredients are coated with the dressing. Season with pepper.

Cover and refrigerate until chilled (overnight is best). Serves 12.

(Recipe from Trisha Yearwood’s “Georgia Cooking in an Oklahoma Kitchen,” Clarkson Potter, 2008)