Cold Chicken Rice Salad – Naturally Gluten Free

This is a great dish for summer or a picnic as it is very easy to transport.  The recipe serves about 4, but could be easily doubled. Best of all, it is made ahead and ready to go at meal time.  And of course, it is naturally gluten free.  As always, if you have to eat GF, check all ingredients.

CHICKEN RICE SALAD

1 cup of  Texmati Royal Blend Rice or wild rice cooked according to directions

2 – 6 oz jars of marinated artichoke quarters

4 cups of cooked chicken breast cut to bite size (I use 1 boneless breast,  but more can be added)

1 medium red bell pepper, chopped

2 celery ribs, thinly sliced

5 green onions, chopped

1 – 2.25 can of sliced ripe olives, drained

Dressing

1 cup of mayonnaise

1 1/2 teaspoons of curry powder

1/2 cup of artichoke liquid saved from the jars

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DRAIN artichokes saving 1/2 cup of the liquid.

STIR together the first 7 ingredients in a casserole size container

MIX in a small bowl the mayonnaise, curry powder and 1/2 cup of artichoke liquid. I prefer to keep the dressing separate and add to taste to each serving.  Experiment and see what works for you.

Chill for 8 hours and serve cold.