Wild Rice Chicken Salad

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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
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

  • omit bell pepper, add slivered almonds and/or finely chopped water chestnuts — Sylvia Sublett Jones

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