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Wild Rice-Chicken Salad

Southern Living APRIL 2001

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

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Wild Rice-Chicken Salad recipe

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