Curried Chicken With Rice Salad

• 1 jar (14 3/4 oz) Marinated Artichoke Hearts
• 2 boxes of Farmhouse or Knorrs Long Grain & Wild Rice with Herbs and Butter
• 2 bunches green onions chopped
• 6 boneless, skinned Chicken Breasts
• 4 tablespoons Mayonnaise
• 1 to 2 cups roasted lightly salted cashews (I use 2 cups)
• 1 to 2 cups golden raisins (I use 2 cups)
• 1 to 2 teaspoons curry powder (I use 2 teaspoons)

1. Cook rice per package directions.
2. Baked chicken 45 minutes in a pan covered with foil in a 325 degree oven. Let cool and cube or shed.
3. Drain and reserve juice from artichoke hearts. Chop artichoke hearts.
4. Combine artichoke marinade with 1 teaspoon curry powder and mayonnaise and let set.
5. Mix onions, marinade, chicken, rice, cashews, and raisins.
6. Serve cold

hearts, herbs, chicken breasts, mayonnaise, cashews, golden raisins, curry powder

Taken from www.epicurious.com/recipes/member/views/curried-chicken-with-rice-salad-50101175 (may not work)