Saturday, November 19, 2011

Chicken Artichoke Salad

I cut this recipe in 1/2.  We had this for a light lunch with crackers.  Homemade bread would be even better. I had a green bell pepper, but a red would have added a pop of color that would be really nice.  You could also add some toasted pecans or almonds. This would be a great way to use left-over turkey.  Hope I have some.  My mom, Barbara Brown, gave me this recipe.

Printable Version:

2--6.2 oz long grain and wild rice mix
2--6oz jars marinated artichoke hearts - drain and save liquid
4 cups chopped cooked chicken or turkey
1 medium chopped red pepper
2 ribs chopped celery
5 scallions, chopped
1--2.2oz can ripe olives (drained)
1 cup mayonnaise
2 teaspoons curry powder
3/4 cup liquid from artichoke hearts
Cook Rice according to directions. Drain Artichokes and reserve 3/4 cup of the liquid
Mix first 7 ingredients in a bowl. Mix artichoke liquid with mayonnaise and curry powder. Add to chicken mixture.

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