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Chicken Salad with Rice


  • 1 1⁄2cups cooked rice

  • 4 green onions, sliced (white and green parts)

  • 2 cups cubed cooked chicken

  • 1⁄4 cup diced red bell pepper

  • 1⁄4 cup diced celery

  • 1(6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)


  • 1⁄4cup mayonnaise

  • 1⁄4cup plain nonfat yogurt

  • 2tablespoons reserved artichoke marinade

  • 1⁄2 - 1teaspoon curry powder, to taste

  • 1⁄4teaspoon salt

  • 1⁄8teaspoon fresh ground black pepper


  • 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.

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