Cut the chicken into pieces and boil until tender without adding any seasonings.

Remove the skin and fat first.

Remove the meat from the bones and cut it into cubes.

In a mixing bowl, combine the salad oil, orange juice, vinegar, and salt.

Marinate the chicken in this mixture in the refrigerator overnight.

Drain the mandarin oranges, pineapple chunks, and green grapes well.

The next day, mix together the drained fruit, slivered almonds, and diced celery.

Add this mixture to the marinated chicken.

Cook the rice until tender in boiling water, then drain.

Blanch the cooked rice with cold water, drain well, and add it to the chicken mixture.

Add the mayonnaise to the mixture and mix well.

Serve the deluxe chicken salad supreme with crackers and lettuce or in pocket bread.