Here's a good REC for bridal or baby showers==> CHICKEN RICE SALAD W/ ARTICHOKES

[wigs]

CHICKEN RICE SALAD WITH ARTICHOKES (from Jr League Cookbook CONNECTIONS of Rockford, IL)

Makes 6 servings

1/2 cup sliced cooked artichoke hearts

1 cup chopped celery

1/2 cup chopped green bell pepper

1/2 cup zesty Italian salad dressing

1 (6-ounce) package long grain and wild rice mix

2 whole chicken breasts, cooked and chopped

1/2 cup mayonnaise

8 ounces mushrooms, sliced

Lettuce leaves

Combine the artichoke hearts, celery, green pepper, and salad dressing in a bowl; mix well. Marinate covered in the refrigerator overnight.

Cook the rice according to the package directions, reducing the amount of water called for by 1/2 cup. Cool. Combine the rice with the chicken and mayonnaise in a bowl; add the mushrooms and the marinated vegetable mixture. Fold together with large rubber scraper until well mixed. Chill until serving time. Serve the chicken salad on lettuce-lined plates.

Caryn Wiggins

 

[pat-nocal]

Used to make something much like this many years ago....verrry tasty. Another way I liked

to serve it was in large pasta shells. Attractive, tasty, and easy to pick up from a buffet setting.

Thanks, Caryn, for reminding me of this.

 

[dawn_mo]

Hi Caryn, I love this salad. I used to add sliced green olives to it.