Chicken, Artichoke, and Rice Salad

Chicken, Artichoke, and Rice Salad Recipe
Oxmoor House
Sprinkle with sunflower kernels for extra crunch.


Serves 3 to 4

Recipe from

Gooseberry Patch


1 (6.9-oz.) pkg. chicken-flavored rice vermicelli mix, cooked
2 cups diced cooked chicken
1 (6-oz.) jar marinated quarted artichoke hearts, liquid reserved
1 green pepper, chopped
1 bunch green onions, chopped
1 (8-oz.) can water chestnuts, drained and chopped
2/3 cup mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon pepper


Combine rice vermicelli mix and chicken in a serving bowl. Add artichoke hearts and reserved liquid to rice mixture. Add green pepper and remaining ingredients; chill before serving.