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Ingredients
- 2 (6 ounce) jars marinated artichoke hearts, undrained
- 1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
- 2 ½ C. chopped cooked chicken
- 1 (6 ounce) can sliced water chestnuts, drained and chopped
- 1 (3 ounce) jar pimiento-stuffed olives, drained and sliced
- 1 C. chopped green onions
- 1 C. reduced-fat mayonnaise
- 1 ½ T. curry powder
- 1 tea. pepper
- Lettuce leaves or red cabbage leaves
- ●Drain artichoke hearts, reserving marinade; coarsely chop artichokes.
- ●Cook rice mix according to package directions; stir in reserved marinade. Cool.
- ●Combine artichoke hearts, rice mixture, chicken, water chestnuts, and next 2 ingredients.
- ●Combine mayonnaise, curry powder, and pepper. Stir into chicken mixture.
- ●Cover and chill 1 to 2 hours.
Preparation
Step 1
●Serve on lettuce leaves.