Calico Chicken Curry Rice Salad

  1. Tutorial card - Calico Chicken SaladThaw and warm 3-4 cups ½” Cooked Diced Chicken (code 12454). Sprinkle ½ tsp curry powder over top of chicken and set aside.
  2. Cook 1 cup mixed wild & brown rice with 2 1/3 cups Vanee chicken broth (code 20509) and ¼ tsp black pepper for approx. 25 minutes until cooked through. Sprinkle ½ tsp curry powder over rice.
  3. Combine chicken and rice in a large bowl and add:
    4 green onions, chopped
    1 red sweet pepper, thinly sliced
    ½ cup mayonnaise
  4. Stir gently. Chill at least 2 hours.
  5. Serve on lettuce or spinach leaves, garnish with green onions and/or black olives.