Curried Rice Salad With Chicken & Artichoke Hearts Recipe

• 4 c. chicken broth
• 2 c. uncooked rice
• 3 (6oz.) jars marinated artichokes, reserve liquid
• 6 green onions, minced
• 1 (4 ounce.) jar stuffed green olives, sliced
• 1 green pepper, diced
• 3 lg. stalks celery, diced
• 1/4 c. minced fresh parsley
• 2 teaspoon curry pwdr
• 2 c. Hellmann's mayonnaise
• Salt & pepper to taste
• 5-7 c. cubed, cooked chicken

1. Cook rice in broth till liquid is absorbed and rice is tender.
2. Cold.
3. Drain artichokes, chop and reserve liquid.
4. Combine rice with artichokes, green onions, olives, green pepper, celery and parsley.
5. Combine reserved marinade, curry pwdr, mayonnaise and salt.
6. Chill till serving time.
7. This is best when made 1 day ahead.
8. Add in the cubed, cooked chicken and toss then serve.
9. 12 to 14 servings.
10. (I used 48 pounds of chicken for approximately 300 servings.
11. I like to serve this with a molded Gazpacho salad and some zucchini muffins.

chicken broth, rice, artichokes, green onions, green olives, green pepper, stalks celery, fresh parsley, curry pwdr, mayonnaise, salt, chicken

Taken from cookeatshare.com/recipes/curried-rice-salad-with-chicken-artichoke-hearts-37219 (may not work)