Church Lady Chicken Salad

• 3 1/2 cups cubed cooked chicken
• 2 cups warm cooked rice (long-grain)
• 1/4 cup minced green onion
• 1 teaspoon curry powder (or more to taste)
• 1 teaspoon beau monde seasoning
• 2 tablespoons vegetable oil
• 2 tablespoons white wine vinegar
• 1 cup diced green bell pepper
• 3/4 cup mayonnaise
• 1/4 - 1/3 cup slivered almonds, toasted
• red leaf lettuce

1. Add chicken to a bowl; cover and refrigerate until ready to use.
2. Place the warm rice in a large bowl.
3. In a small bowl, mix together the green onion, curry powder, and Beau Monde seasoning; add to the rice; stir to blend well.
4. In the same small bowl, blend the vegetable oil and white wine vinegar; pour over the rice mixture and let stand overnight.
5. Next day--add the bell pepper and mayonnaise to the rice mixture; add in the chicken and almonds; blend gently and thoroughly.
6. Chill for up to 6 hours before serving.
7. Serve on a bed of red-leaf lettuce leaves.

chicken, rice, green onion, curry powder, vegetable oil, white wine vinegar, green bell pepper, mayonnaise, slivered almonds, red leaf lettuce

Taken from www.food.com/recipe/church-lady-chicken-salad-170970 (may not work)