In December my former investment club members met at my home for a potluck dinner. We’ve known for years that we have some great cooks in the group, and the food is always wonderful when we have such get-togethers. The club disbanded a few months ago, but we’ll still gather now and then for conversation and most years we have a December potluck dinner.
Anyway, one of the gals, Linda C., brought this salad to the potluck. It was SO good. It’s a curry flavored rice (cold) salad, and I just needed to have some cold chicken to chop up to make this. It also has bottled artichoke hearts in it (maybe not something you’d always have in your pantry) and a box of chicken flavored rice mix. The one I used was a 6-ounce package from “Farmhouse.” But any such rice mix would likely do. The other thing you might not stock in your pantry is pimiento-stuffed olives. As it happened, I didn’t have any of those, so the salad may have lacked something. I had red bell pepper instead of green, too. And since I only had 2 green onions, I added some finely minced red onion. So, you see, this salad can be adaptable to what you have on hand. But to be true to the recipe, you need two of the small jars of marinated artichoke hearts. And just a handful of the stuffed olives. And the green pepper too. I garnished the salad with some minced Italian parsley from our garden.
Just so you know, there’s only a teaspoon of curry powder in the salad, so it’s not overwhelming in the slightest. It could be omitted if you aren’t a curry fan, but I liked the light hint. Linda said this is an old standby, one she used to fix for her family when her children were young. Thanks for the recipe, Linda!
Chicken and Rice Salad
Recipe By: From my friend Linda C., 2009
Serving Size: 6
6 ounces chicken flavored rice mix
4 whole green onions — thinly sliced
1/2 large green bell pepper — chopped
12 whole green olives — stuffed with pimiento, sliced
12 ounces marinated artichoke hearts — drained (save marinade for dressing)
4 whole chicken breast, no skin, no bone, R-T-C — (2 whole breasts or 4 halves), cooked, cut into small cubes
DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream — (or yogurt)
1 teaspoon curry powder
marinade from the canned artichoke hearts
1. Prepare chicken flavored rice mix according to package directions, omitting butter. Slightly undercook the rice.
2. Allow rice to cool to room temperature.
3. Meanwhile, prepare the onion, green pepper and olives.
4. In a small bowl combine the dressing: mayo, sour cream, curry powder and the marinade. Stir until well combined.
5. In a large bowl combine the cooled rice mixture, the onions, green pepper and olives. Add the dressing and artichoke hearts. Mix lightly, cover and chill. (Can be done the night before to this point.)
6. Add the chicken pieces and mix until combined. Spoon onto a bed or lettuce or lettuce cups.
Per Serving: 520 Calories; 26g Fat (46.3% calories from fat); 40g Protein; 28g Carbohydrate; 3g Dietary Fiber; 107mg Cholesterol; 764mg Sodium.
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A year ago: Butternut Squash Soup (crockpot)
Two years ago: Coconut Banana Bread (a Cooking Light recipe – very good)





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