Calico Chicken Salad

Curried chicken and rice salad, with colorful pieces of green onion and red bell pepper.

Recipe Ingredients:

1 broiler-fryer chicken, cooked, skinned, boned, cut into bite-size pieces*
2 1/3 cups chicken broth
1 cup uncooked long grain rice
1/4 teaspoon ground black pepper
1 teaspoon curry powder - divided use
4 green onions, sliced thin
1 red bell pepper, chopped
1/3 cup mayonnaise
Lettuce leaves for serving
Black olives for garnish

Cooking Directions:

1. Prepare chicken.
2. In saucepan, place chicken broth, rice and pepper; bring to a boil over high heat. Stir, cover, reduce heat to low and cook for about 25 minutes.
3. In large bowl, place cooked rice and sprinkle with 1/2 teaspoon of the curry powder.
4. Sprinkle warm chicken with remaining 1/2 teaspoon curry powder and add to rice.
5. To chicken and rice mixture, add onion, red pepper and mayonnaise, stirring gently to mix well. Cover and refrigerate until completely chilled, at least 2 hours.
6. Serve on lettuce leaves; garnish with whole black olives.

Makes 4 servings.

*Or, purchase a fully-cooked whole chicken at the local deli counter.

Recipe provided courtesy of the National Chicken Council. Used with permission.