calico chicken salad

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  • add   1/3 cup mayonnaise
  • add   1 red sweet pepper, chopped
  • add   4 green onions, sliced thin
  • add   1 teaspoon curry powder, divided
  • add   1/4 teaspoon pepper
  • add   1 cup rice
  • add   2-1/3 cups chicken broth
  • add   1 broiler-fryer chicken, cooked, skinned, boned, cut into bite-size pieces


  1. 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. In large bowl, place cooked rice and sprinkle with 1/2 teaspoon of the curry powder. Sprinkle warm chicken with remaining 1/2 teaspoon curry powder and add to rice. 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. Serve on lettuce; garnish with whole black olives. Serves 4.

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