Chicken Rice Salad

So....if you've cooked yourself up some yummy chicken you probably wonder what you should do with it, right? We LOVE summer salads at my house, and this salad is our favorite! It makes a nice big batch and it is better the day after you make it so leftovers are supper yum!

Chicken Rice Salad
1 bag of frozen chicken, thawed (2 cups pretty please)
2 Tbsp pineapple juice (drained from the can that you will be using later)
2 Tbsp orange juice (or slightly less than 1/2 Tbsp concentrate)
1 Tbsp vinegar (I like red wine vinegar but apple cider is good too)
1 tsp salt
Dash of Oregano
Dash of black pepper
Combine marinade ingredients and pour over the chicken in the bag. Seal bag and stash the whole works in the fridge overnight (or at least 3 hours.....I have even frozen the bags at this point then just thaw it and throw the salad together).
Add
3 cups cooked rice (take the time to make real rice, please! None of that instant crap, you can thank me later)
1 cup minced celery
1 cup sliced almonds
small can of pineapple tidbits or chunks drained (remember, you used the juice yesterday)
1 cup mayo
salt and pepper

Mix this all together with the chicken minus the marinade and season to taste. Chill before serving. Serve in lettuce cups or tomato flowers with a nice crusty roll or a croissant if you are feeling fancy!
Don't try to freeze this, but like I said the chicken/marinade mixture can be frozen as can the cooked rice so you can literally have this on the table in minutes!