Julie's Chicken Salad


3 c. diced chicken
1 c. orange sections
1 c. celery, chopped fine
1 (8 oz) can pineapple chunks, drained
1/2 c. toasted almonds
2 tbs. salad oil
2 tbs. orange juice
2 tbs. vinegar
1/2 tsp. salt
1/2 c. mayonnaise or salad dressing
12 pastry shells

Combine chicken, salad oil, orange juice, vinegar and salt.
Let stand about 1 hour to allow flavors to blend.
Add remaining ingredient, tossing to coat well.
Spoon evenly into pastry shells.
Yield: 12 servings.