Curry Chicken Salad

• -4 boneless/skinless chicken breasts, browned and fully cooked and cut into 1 inch cubes
• -1 Box Rice-A-Roni "Family Size" Chicken Flavored Rice
• -1 jar marinated artichokes, in oil(separate the artichokes and the oil/marinade)(save both for later), chop the artichokes
• -4 celery stalks, diced
• -1 can water-chestnuts, chopped
• -1/4 cup slivered almonds (optional)
• -1 bunch green onions, diced
• -1/2 cup mayonnaise
• -2 tbsp. curry powder

1. -Brown and fully cook chicken in a skillet and cut into 1 inch cubes.
2. -Prepare the Rice-A-Roni as directed on the box(EXCEPT, omit 1/4 cup water and do not add the seasoning packet...reserve that for later)
3. -Chop the green onions, celery, water-chestnuts, and artichokes (reserve the artichoke oil/marinade for later)
4. -Combine the cooked rice, chicken, chopped vegetables, and almonds in a large bowl.
5. -For dressing, mix the reserved artichoke oil, the reserved rice-a-roni chicken flavor packet, the mayonnaise, and curry. Whisk together.
6. -Pour the dressing over the salad. Stir and refrigerate until cool.

ricearoni, artichokes, water, slivered almonds, green onions, mayonnaise, curry powder

Taken from www.epicurious.com/recipes/member/views/curry-chicken-salad-1206521 (may not work)