Wild Rice Chicken Salad

• 8 78 ounces long grain and wild rice blend (microwave kind, I use Uncle Ben's)
• 6 ounces artichokes, quarters marinated in jar, drained and chopped
• 2 cups chicken, cooked, chopped
• 1 medium red bell pepper, chopped
• 2 stalks celery, thinly sliced and chopped
• 2 green onions, chopped (green and white parts)
• 12 cup green olives, chopped (drain juice)
• 34 cup mayonnaise (light or nonfat is ok)
• 2 teaspoons curry powder
• 23 cup slivered almonds

1. Cook rice according to package directions.
2. Cool a few minutes and put in a container that can be refrigerated.
3. Add remaining ingredients and stir to blend.
4. You can adjust the curry powder and mayonnaise, depending on your own tastes and how much mayo you like in your salad.
5. Cover and chill for 8 hours.
6. Serve on leaf lettuce (if desired).

long grain, artichokes, chicken, red bell pepper, stalks celery, green onions, green olives, mayonnaise, curry powder, almonds

Taken from www.food.com/recipe/wild-rice-chicken-salad-416960 (may not work)