I first tasted this great chicken salad at a friend’s house, and I couldn’t stop eating it! It’s so-o-o good. The recipe was originally from Southern Living. Give it a try – I think you’ll love it. (Note gluten free modifications below.)
2 (6.2 oz.) packages long grain and wild rice mix
2 (6 oz.) jars marinated artichoke quarters, undrained
4 cups chopped cooked chicken
1 medium size red bell pepper, chopped
2 celery ribs, thinly sliced
4 green onions, chopped
1 (2.25 oz.) can sliced ripe olives, drained
1 cup mayonnaise
1 ½ tsp curry powder
Cook rice mix according to package directions.
Drain artichoke quarters, reserving ½ cup liquid. Stir together rice, artichokes, 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.
Yield: 8 generous servings
Recipe notes: This recipe makes a lot of salad. I half it unless I have plenty of hungry people to help me eat it. I sometimes substitute Miracle Whip for mayonnaise, or use half of each, just to cut the calories a bit.
To make the recipe gluten free, I eliminate the long grain and wild rice mix because, in all the brands I’ve checked, the seasoning packets contain gluten. As a substitute, I cook a plain (gluten free) long grain and wild rice mixture, adding my own seasoning to the cooking water. I throw in some salt and pepper, parsley, and a smattering of other herbs.
One Comment
This sounds wonderful! Too bad I just got back from the grocery store, or I would have bought the ingredients.