Rice and Artichoke Salad

Cul-de-sac parties are the best!

Rick Hudgens brought this salad to a cul-de-sac party at my brother's pool. Usually the meat is on the grill and all the neighbors show up with a dish to share. This was the hit that day. It's an unusual salad with a hint of curry. This is another recipe that is better the next day. Refrigerating overnight allows the flavors to mingle.

Ingredients & Preparation

You will need
1 6.5 oz. package chicken and rice-a-roni, prepared and cooled 3 green onions, thinly slice 1 small can black olives, chopped 1 6 oz. jar marinated artichoke hearts, drained and chopped (Save marinade) 1/2 cup mayonnaise 1/2tsp curry powder cajun seasoning to taste garlic salt to taste black pepper to taste	Serves: 6 Preparation Time: 20 Minutes Cooking Time: 15 Minutes

Step 1: Make Rice-a-Roni

Prepare Rice-a-roni according to package directions. Allow to cool completely and pour into a large bowl.

Combine rice with the onions, green pepper, black olives and artichokes. Mix well.

Step 2: Make the dressing

Mix the reserved marinade with the mayonnaise, curry powder, cajun seasoning, garlic salt and pepper.

 

Add cooked, chopped chicken to make a meal.