I was going through one of my mom's personal recipe books and found this wonderful chicken salad she used to make at the Wichita Art Museum. Just had to share it with you all, as it was always so popular for women's brunches.
1In a large mixing bowl, whisk the oil, orange juice, vinegar and salt together. Add the chopped chicken, stir well and refrigerate to marinate for 30 minutes, stirring it once or twice while marinating.
2While marinating, prepare celery and drain the fruits keeping the mandarin oranges separate from the rest. Toast the slivered almonds and let cool.
3Remove the marinated chicken from the fridge and add all remaining ingredients except mandarin oranges and about 1/3c almonds. Mix thoroughly but gently (very clean hands work best). Adjust salt and add pepper if desired. You may also need to add a small amount more vinegar to taste. Refrigerate until ready to serve.
4Serve on a pretty ruffled leaf of lettuce or a chiffonade of romaine. Garnish with the orange sections and sprinkle a few almonds over each serving. (We used this for many light brunches served on the lettuce leaf with a small spinach salad, and either a muffin or a croissant and for dessert a small serving of chocolate lava cake.)