Curry Chicken & Rice Salad
Author: Junior League of Tucson
Serves: 8
- 1 package rice yellow saffron rice
- 1 teaspoon curry powder
- ½ cup mayonnaise
- 1 6-ounce jar marinated artichokes, minced (reserve marinade)
- 4 chicken breasts, cooked and shredded
- 4 green onions, chopped
- ½ cup slivered almonds
- 1 cup red grapes, halved
- Prepare saffron rice according to package instructions. Allow to cool.
- Combine curry powder, half of the reserved artichoke marinade and mayonnaise in a large bowl.
- Add shredded chicken, cooled rice, green onions, artichoke and almonds to the bowl. Gently stir to combine with dressing.
- Stir in the red grapes.
Recipe by The California Table at http://thecaliforniatable.com/recipe-curry-chicken-rice-salad/
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