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Chicken, Artichoke, and Rice Salad

Oxmoor House
Yield Serves 3 to 4
Sprinkle with sunflower kernels for extra crunch.


  • 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

How to Make It

  1. 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.

Gooseberry Patch Family Favorite Recipes