Saturday, September 5, 2009

Recipe: Curry Chicken and Rice Salad

This is a recipe that came from my paternal grandmother. My dad does not recall my grandmother making this when he was growing up, so it is probably a recipe she found in the newspaper or a magazine, made it for a family function, and it became a big hit. 

My mom would take this dish to potlucks and serve it with crackers. I have always preferred to make myself a bowl and enjoy it as a snack or cool summertime lunch.


Curry Chicken and Rice Salad

Ingredients

2 cups chopped chicken
1 jar of marinated artichoke hearts (you will only need the liquid from this)
1/2 cup mayonnaise
1 teaspoon curry powder

Directions

After cooking the chicken, set it aside and drain the excess oil. Next, follow the directions on the back of the Rice-A-Roni box (you will need 2 1/2 cups of water and two tablespoons of butter). When the Rice-A-Roni is done, combine it with the cooked chicken.

In a separate bowl, mix the mayonnaise, curry powder, and only the liquid from the jar of artichoke hearts. (Save the artichoke hearts as a snack for later).

Add the mayonnaise mixture to the rice and mix until thoroughly combined.

For best results, chill in the refrigerator overnight (though this recipe can be enjoyed warm as well).



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