INGREDIENTS
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)
CURRY DRESSING
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
DIRECTIONS
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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