Oriental Rice-A-Roni Curry Salad

• 1 (5 ounce) package chicken rice-a-roni
• 1/2 cup green onion, thinly sliced
• 1 cup thinly sliced celery
• 6 red radishes, diced (optional)
• 1 (8 ounce) can water chestnuts, drained, slivered
• 1 -2 cup diced cooked shrimp (pollock) or 1 -2 cup diced crabmeat (pollock)
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 teaspoon ground curry powder
• 1 teaspoon Kikkoman soy sauce
• 2 dashes ground ginger

1. Cook the Rice-a-Roni as per pkg directions. Cool.
2. In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
3. Mix the mayonnaise, curry powder, soy sauce and ground ginger.
4. Note: You may use Miracle Whip if you wish.
5. Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
6. It is best if this dish is cooled overnight. The flavors really pop!
7. Serve individually on lettuce leaves or in a large bowl.

chicken rice, green onion, celery, red radishes, water chestnuts, shrimp, mayonnaise, ground curry, soy sauce, ground ginger

Taken from www.food.com/recipe/oriental-rice-a-roni-curry-salad-323558 (may not work)