Chicken and Rice Salad

Wednesday, November 18, 2009 at 11:11PM
Cynthia Pedregon in chicken, recipes, 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.

Article originally appeared on the peach tree restaurant and gifts - Fredericksburg Texas (http://peach-tree.com/).