Curried Chicken, Artichoke, And Rice Salad

• 1 1/2 cups cooked long-grain rice
• 4 green onions, sliced (white and green parts)
• 2 cups cubed cooked chicken
• 1/4 cup diced red bell pepper
• 1/4 cup diced celery
• 1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
• Curry Dressing
• 1/4 cup mayonnaise
• 1/4 cup plain nonfat yogurt
• 2 tablespoons reserved artichoke marinade
• 1/2 - 1 teaspoon curry powder, to taste
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

1. To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
2. To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
3. Cover and refrigerate several hours to let the flavors blend.
4. If the salad seems dry, add a little more dressing or mayonnaise before serving.

rice, green onions, chicken, red bell pepper, celery, hearts, curry dressing, mayonnaise, nonfat yogurt, marinade, curry powder, salt, fresh ground black pepper

Taken from www.food.com/recipe/curried-chicken-artichoke-and-rice-salad-174564 (may not work)