Chicken Artichoke Salad

• 1 chicken or roasting hen
• 1 box chicken Rice-A-Roni
• 2 tall cans artichoke hearts, quartered
• 4 to 5 chopped green onions (with tops)
• 2 cans chopped ripe olives
• 1 c. mayonnaise
• 1 can sliced water chestnuts
• 1/2 c. Italian dressing
• 1/2 c. pecan pieces or toasted almonds, slivered
• 1/2 tsp. curry powder (optional)

1. Bake chicken with usual seasonings. Cool and dice.
2. Marinate artichokes in Italian dressing overnight. Cook Rice-A-Roni according to directions; then cool. Mix all ingredients
3. after draining artichokes (save marinade to add to salad, if needed, for moisture).
4. Taste and adjust for preferred moisture.
5. Add more dressing, if needed. Top with nuts and garnish with parsley.

chicken, chicken rice, hearts, green onions, olives, mayonnaise, water chestnuts, italian dressing, pecan, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880581 (may not work)