Rice-A-Roni Chicken Curry Salad |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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This is a recipe for a cold rice/chicken salad with a curry twist, using Rice-a-Roni. My sister-in-law makes this for potlucks, baby showers, family get-togethers. It is always a favorite dish. I have made it as well and love the curry taste in it....and I'm not a huge curry fan! This recipe will serve 6 if it's used as a main dish or 8 for side servings. If you make it for a crowd, just double the recipe. Ingredients:
1 (4 1/2 ounce) box chicken rice-a-roni |
4 green onions, chopped |
1/2 green bell pepper, diced |
1/3 cup celery, diced |
1 (15 ounce) can canned artichoke hearts, drained and cut (save liquid) |
1 large chicken breast, cooked and diced |
1/3 cup mayonnaise |
3/4 teaspoon curry powder |
Directions:
1. Cook Rice-a-Roni according to directions and cool.
2. Cook chicken separately and chop.
3. Add into rice, the diced onion, green pepper, artichoke and chicken.
4. Next, stir together the three dressing ingredients in a small bowl.
5. Add dressing to rice salad mixture and stir.
6. Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
7. Chill 2 hours and serve.
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