By JULIE WHITE
Chicken and rice salad is a perfect meal for a summer night. Buying a precooked rotisserie chicken makes it very quick to make. This recipe came from an old Lemon Avenue Elementary cookbook from 1991 and was the recipe of Susie Schmit.
Ingredients:
- 1 box Rice a Roni almond fried rice, prepared and chilled
- 1 small can of sliced water chestnuts, drained
- 1 small jar of marinated artichoke hearts, chopped (Drain oil from jar and reserve)
- 1 small can sliced black olives, drained
- 2 green onions, sliced thinly
- 1 red bell pepper, cut into bite sized pieces
- 1/4 cup mayonnaise
- 1/4 cup slivered almonds
- 1/2 of a rotisserie chicken that has been skinned and boned.
Directions:
Chop into bite size pieces.
Mix the mayo with the drained artichoke oil. Add a pinch of salt and pepper. Toss with remaining ingredient and chill before serving.
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