50+ Friends Club Cookbook -- Salads and Dressings -- Artichoke, Chicken, and Rice Salad

50+ Friends Club Cookbook
Salads and Dressings

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Artichoke, Chicken, and Rice Salad

From the Kitchen of: Irene in Paris

2	6 oz jars	Artichoke hearts, undrained
1	6.9 oz pkg	Chicken flavored rice & vermmicelli mix
2 1/2	cups	Chicken, cooked & chopped
1	can	Sliced water chestnuts, drained and chopped
1	3 oz jar	Pimiento stuffed olives, drained and sliced
1	cup	Green onions, chopped
1	cup	Mayonnaise (reduced fat)
1 1/2	Tbsp	Curry powder
1	tsp	Pepper
		Lettuce leaves or Red cabbage leaves

Drain artichoke hearts, reserving marinade; coarsely chop artichokes.
Cook rice mix according to package directions; stir in reserved marinade. Cool.
Combine artichoke hearts, rice mixture, chicken, water chestnuts, olives, and green onions.
Combine mayonnaise, curry powder and pepper; stir into chicken mixture.
Cover and chill 1 to 2 hours.
Serve on lettuce or cabbage leaves.