Wild Rice Chicken Salad

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ingredients 12.4 oz. long grain wild rice (2 6.2 oz. pkgs.) 12 oz. marinated artichoke hearts (2 jars) 4 cups chicken, cooked and cubed 1 med. red bell pepper, chopped (optional) 2 ribs celery, thinly sliced 6 green onions, chopped 2.25 oz. ripe olives — sliced, drained 1 cup mayonnaise* 1-1/2 tsp. curry powder * may substitute 1/2 cup mayonnaise and 1/2 cup sour cream method Cook rice; drain artichokes, reserving 1/2 cup liquid. Mix together rice, artichokes, chicken, celery, onions, and olives. For dressing, combine artichoke liquid, mayonnaise (or mayonnaise and sour cream), and curry. Toss all together; cover and chill at least 8 hours. : Sylvia Sublett Jones variations omit bell pepper, add slivered almonds and/or finely chopped water chestnuts — Sylvia Sublett Jones