Chicken and Rice Salad

This delicious salad is a variation of our very popular recipe - Chicken and Rice Salad - from The Peach Tree Tearoom Cookbook - page 73. Simply substitute cooked shrimp for the chicken. Since the publishing of this recipe, I've made two other small changes. I double or triple the curry powder (or to taste!) and I like to use long grain brown rice for more nutrition and a richer taste. Enjoy!

Love,
Cynthia

• 4 cups cooked rice (use while still warm)
• 1 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/2 cup drained and sliced stuffed green olives
• 1 15–ounce can water chestnuts, drained and sliced
• 4 celery ribs, sliced
• 8 green onions, sliced
• 1 green pepper, diced
• 1/4 cup sliced pimento
• 4 cups cubed and cooked chicken breasts (substitute shrimp if desired)
• 2 6.5–ounce jars marinated artichoke hearts, coarsely chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise
• 1 tablespoon balsamic vinegar, optional

1. Combine all ingredients, including the artichoke marinade, in a large bowl and toss gently until well blended.
2. Adust seasonings. May be served at room temperature, or chilled.

Makes 12 cups.