Rice-a-Roni Chicken Curry Salad

Name: Rice-a-Roni Chicken Curry Salad
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 box chicken rice-a-roni (4 1/2 ounce); 4 green onions; 0.5 green bell pepper; 0.333 cup celery; 1 can canned artichoke hearts (15 ounce); 1 large chicken breast; 0.333 cup mayonnaise; 0.75 tsp curry powder

A South Asian curry of chicken, green bell pepper and celery, warmed with curry powder.

2 hr 40 min · Serves 6 · Medium

Ingredients

Salad

1 box chicken rice-a-roni (4 1/2 ounce), zabiha
4 green onions, chopped
0.5 green bell pepper, diced
80 mlcelery, diced
1 cancanned artichoke hearts (15 ounce), drained and cut (save liquid)
1 large chicken breast, zabiha; cooked and diced

Dressing (use reserved artichoke liquid plus)

80 mlmayonnaise
0.75 tspcurry powder

Method

Start cooking mode

Time: Prep 40 min · Cook 120 min · 160 min total
Difficulty: medium

1
Cook Rice-a-Roni according to directions and cool. Cook chicken separately and chop. Add into rice, the diced onion, green pepper, artichoke and chicken.
2
Next, stir together the three dressing ingredients in a small bowl. Add dressing to rice salad mixture and stir.
3
Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty. Chill 2 hours and serve.
120 min