Curried Chicken, Artichoke, and Rice Salad
A light curry dressing binds this salad together
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INGREDIENTS
Nutrition- 1 1⁄2
- 4
- 2cups cubed cooked chicken
- 1⁄4cup diced red bell pepper
- 1⁄4cup diced celery
- 1(6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
Curry Dressing
- 1⁄4cup mayonnaise
- 1⁄4
- 2tablespoons reserved artichoke marinade
- 1⁄2 - 1
- 1⁄4teaspoon salt
- 1⁄8teaspoon fresh ground black pepper
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DIRECTIONS
- To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
- To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
- Cover and refrigerate several hours to let the flavors blend.
- If the salad seems dry, add a little more dressing or mayonnaise before serving.
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