Chicken & Artichoke Rice Salad with Almonds

CHICKEN & ARTICHOKE HEART RICE SALAD 


1 lg. box chicken flavored Rice-a-Roni
4 chicken breasts, cooked (I simmer mine in broth with a bit of onion & celery)
3 green onions, chopped (including the green tops)
1 small jar diced pimentos, (do not drain)
1 green bell pepper, seeded & chopped
1 red pepper, seeded & chopped
1 can sliced water chestnuts, (drain & discard liquid)
2 medium sized jars of marinated artichoke hearts (drain & reserve oil in a bowl)
1/2 tsp. curry powder (or more, if you ♥♥♥ curry!)
1/2 c. (or more) mayonnaise  (I prefer Hellmans Lite)

Slivered almonds for topping.  You may also like to add hard boiled eggs dusted with paprika, cherry tomatoes & parsley.


Cook Rice-A-Roni as directed on box and cool. Chop onions & peppers & place in large bowl.  Add diced pimentos with their oil & the artichoke hearts, (saving the oil from just those 2 jars) & making sure to remove any hard centers of the hearts first. After removing the skin, chop cooked chicken into bite sized pieces & add to the bowl.
Mix the mayonnaise with the oil from the artichoke hearts & add the curry powder, incorporating well.
Toss everything all together & chill, preferably overnight.
Serve on beds of lettuce & garnish with slivered almonds (on the side) or hard boiled eggs with paprika, cherry tomatoes & parsley.
Serves 10 to 12.


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