Vanishing Chicken

• 4 whole chicken breasts or 8 halves, boiled until tender with bouillon added to the water
• 1 box Chicken Rice-A-Roni prepared as the box directs except use the chicken broth instead of water
• 1 small jar of marinated artichoke hearts, drained and chopped
• 2 small can sliced ripe olives,drained
• 1 cup chopped pecans
• 1 1/2 teaspoons. Lawry's Seasoned Salt
• 1/2 cup sugar
• 1/2 cup Red Wine Vinegar
• 1 small jar of diced pimentos, drained.
• Mayonnaise

1. Prepare the Rice-A-Roni by box directions, using chicken broth instead of water. In a
2. food processor, put pecans and artichoke hearts. Pulse till coarsely chopped. Remove
3. from processor bowl and put chicken in processor bowl and process until chopped. Remove to a bowl large enough to hold the chicken and Rice-a-Roni. Add the pecan/artichoke hearts
4. mixture, olives, sugar, Lawry's Seasoned salt, vinegar and mix well. Chilling overnight
5. will allow the flavors to marry.
6. At this point, you can divide into lesser amounts and
7. place in freezer containers. When ready to use, remove from freezer, thaw and add enough
8. mayonnaise to bind. Great served on a sliced English cucumber rounds, lettuce leaf as a salad or made into finger sandwiches. It is also good placed into phyllo "cups" and garnished with a sprig of parsley

chicken breasts, chicken rice, hearts, olives, pecans, salt, sugar, red wine vinegar, pimentos, mayonnaise

Taken from www.epicurious.com/recipes/member/views/vanishing-chicken-1216180 (may not work)