Rice Chicken And Artichoke Salad Food

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

Steps:

• 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.

CHICKEN-ARTICHOKE & RICE SALAD

Steps:

• Combine rice vermicelli mix and chicken in a serving bowl; set aside. Chop artichokes; add to mixture along with reserved liquid. Blend in remaining ingredients; chill before serving.

ARTICHOKE AND RICE SALAD

Steps:

• Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
• Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
• Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
• Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
• Before serving, stir in spinach. Serve cold or at room temperature.

ARTICHOKE SALAD I

Steps:

• Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
• In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
• Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

RICE-A-RONI CHICKEN CURRY SALAD

Steps:

• 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.
• Next, stir together the three dressing ingredients in a small bowl.
• Add dressing to rice salad mixture and stir.
• 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.

ARTICHOKE RICE SALAD

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

ARTICHOKE & RICE SALAD

Steps:

• Cook rice in the chicken stock according to directions on box & cool.
• Chop artichoke hearts to bite size.
• Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
• Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

RICE A RONI ARTICHOKE SALAD

Steps:

• Prepare Rice A Roni according to directions omitting butter. Let cool completely.
• Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
• Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
• Chill.