Curry Chicken & Rice Salad
Author: 
Serves: 8
 
This salad can be doubled for a potluck or other large gathering. Enjoy leftovers (if you have any) for a day or two.
Ingredients
  • 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
Instructions
  1. Prepare saffron rice according to package instructions. Allow to cool.
  2. Combine curry powder, half of the reserved artichoke marinade and mayonnaise in a large bowl.
  3. Add shredded chicken, cooled rice, green onions, artichoke and almonds to the bowl. Gently stir to combine with dressing.
  4. Stir in the red grapes.
Recipe by The California Table at http://thecaliforniatable.com/recipe-curry-chicken-rice-salad/