Recipe of the Month
This delicious salad is a variation of our very popular recipe - Chicken and Rice Salad - from The Peach Tree Tearoom Cookbook - page 73.
Simply substitute cooked shrimp for the chicken. Since the publishing of this recipe, I've made two other small changes. I double or triple the curry powder (or to taste!) and I like to use long grain brown rice for more nutrition and a richer taste.
Enjoy!
Love,
Cynthia
- 4 cups cooked rice (use while still warm)
- 1 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/2 cup drained and sliced stuffed green olives
- 1 15–ounce can water chestnuts, drained and sliced
- 4 celery ribs, sliced
- 8 green onions, sliced
- 1 green pepper, diced
- 1/4 cup sliced pimento
- 4 cups cubed and cooked chicken breasts (substitute shrimp if desired)
- 2 6.5–ounce jars marinated artichoke hearts, coarsely chopped
- 1 tablespoon lemon juice
- 1 cup mayonnaise
- 1 tablespoon balsamic vinegar, optional
- Combine all ingredients, including the artichoke marinade, in a large bowl and toss gently until well blended.
- Adust seasonings. May be served at room temperature, or chilled.
Makes 12 cups.