Search recipe:

Artichoke Chicken Salad
  • 1 sm jar artichoke hearts
  • 1 tsp gr olive juice
  • 1 tsp curry powder
  • 3/4 cup mayonnaise
  • 1/2 cup bell pepper, diced
  • 1/2 cup celery, diced
  • 1/4 cup gr onion
  • 1/4 cup gr olives, chopped
  • 1/4 cup almonds, slivered
  • 3 cups rice, cooked
  • 4 cooked chicken breasts, chopped
For dressing: In a bowl, mix curry powder, green olive juice and mayonnaise and refrigerate for 6 hours. Drain artichoke hearts and chop into bite-size pieces. Add all other ingredients except almonds. Pour dressing over mixture. Mix thoroughly. Fold in almonds just before serving.
Provided by:
Laurel Holland, cotton, wheat and alfalfa farmer

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