Chicken & Artichoke Rice Salad with Almonds

This salad recipe came to me from my friend, Carey, who grew up in Texas.

She was a member of New Clevelanders, a sort of "Welcome Wagon" group.

I have so many wonderful friends from that organization that

I still keep in touch with after all these years.

I urge you to join one if you ever have to move to a new town.

It is a super easy, make ahead type of recipe that

seems to be well liked by both men & women.

Hearty chunks of tender white chicken, crunchy water chestnuts &

fresh RED & GREEN peppers make it colorful.

I ALWAYS serve the slivered almonds on the side,

just in case there might be someone in the group

who is allergic to nuts.

Its easy to have the big leaves of lettuce washed & ready.

If you chill the salad plates early, then at serving time,

all you need is a big scoop in the middle & onto the table they go!



CHICKEN & ARTICHOKE HEART RICE SALAD

1 lg. box chicken flavored Rice-a-Roni
4 chicken breasts, cooked (I simmer mine in broth with a bit of onion & celery)
3 green onions, chopped (including the green tops)
1 small jar diced pimentos, (do not drain)
1 green bell pepper, seeded & chopped
1 red pepper, seeded & chopped
1 can sliced water chestnuts, (drain & discard liquid)
2 medium sized jars of marinated artichoke hearts (drain & reserve oil in a bowl)
1/2 tsp. curry powder (or more, if you ♥♥♥ curry!)
1/2 c. (or more) mayonnaise (I prefer Hellmans Lite)

Slivered almonds for topping. You may also like to add hard boiled eggs dusted with paprika, cherry tomatoes & parsley.


Cook Rice-A-Roni as directed on box and cool.
Chop onions & peppers & place in large bowl.
Add diced pimentos with their oil & the artichoke hearts,
(saving the oil from just those 2 jars) & making sure to remove any hard centers of the hearts first. After removing the skin, chop cooked chicken into bite sized pieces & add to the bowl.
Mix the mayonnaise with the oil from the artichoke hearts & add the curry powder, incorporating well.
Toss everything all together & chill, preferably overnight.
Serve on beds of lettuce & garnish with slivered almonds (on the side) or hard boiled eggs with paprika, cherry tomatoes & parsley.
Serves 10 to 12.

Click HERE to print the recipe without pictures.

I hope you like it as much as our family does.

I'm sharing it with all the fabulous cooks at Michael Lee's

beautiful blog,

Designs by Gollum
for her

Foodie Friday

As well as The Tablescaper for her

Seasonal Sundays