CURRY CHICKEN SALAD

CURRY CHICKEN SALAD image

Yield Serves 4-6; Recipe easily doubles

Number Of Ingredients 9

Ingredients

-4 boneless/skinless chicken breasts, browned and fully cooked and cut into 1 inch cubes
-1 Box Rice-A-Roni "Family Size" Chicken Flavored Rice
-1 jar marinated artichokes, in oil(separate the artichokes and the oil/marinade)(save both for later), chop the artichokes
-4 celery stalks, diced
-1 can water-chestnuts, chopped
-1/4 cup slivered almonds (optional)
-1 bunch green onions, diced
-1/2 cup mayonnaise
-2 tbsp. curry powder

Steps:

-Brown and fully cook chicken in a skillet and cut into 1 inch cubes. -Prepare the Rice-A-Roni as directed on the box(EXCEPT, omit 1/4 cup water and do not add the seasoning packet...reserve that for later) -Chop the green onions, celery, water-chestnuts, and artichokes (reserve the artichoke oil/marinade for later) -Combine the cooked rice, chicken, chopped vegetables, and almonds in a large bowl. -For dressing, mix the reserved artichoke oil, the reserved rice-a-roni chicken flavor packet, the mayonnaise, and curry. Whisk together. -Pour the dressing over the salad. Stir and refrigerate until cool.

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