Wild Rice-Chicken Salad

Recipe from

Southern Living


2 (6.2-ounce) packages long-grain and wild rice mix
2 (6-ounce) jars marinated artichoke quarters, undrained
4 cups chopped cooked chicken
1 medium-size red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 (2.25-ounce) can sliced ripe olives, drained
1 cup mayonnaise
1 1/2 teaspoons curry powder
Leaf lettuce


Cook rice mix according to package directions.

Drain artichoke quarters, reserving 1/2 cup liquid. Stir together rice, artichoke, chicken, and next 4 ingredients.

Stir together artichoke liquid, mayonnaise, and curry powder; toss with rice mixture. Cover and chill 8 hours. Serve on leaf lettuce.