Carole Reeves' Chicken-Rice Salad

Ingredients

• 1 box Rice-A-Roni, chicken flavored
• 2 1/2 cups water
• 4 cups cooked, cubed chicken
• 1 (5 oz) can sliced water chestnuts
• 1 (6 oz) jar marinated artichoke hearts - do not drain
• 5 green onions, sliced
• 3 large celery stalks, chopped
• 1/2 green pepper, chopped
• Scant 1 cup mayonnaise (or less)
• 1 3/4 Tbsp soy sauce
• 1 3/4 tsp curry powder
• Chopped or sliced green olives, to taste (optional)

Instructions

1. Cook the rice in a skillet per package directions, using the water; transfer to a large saucepan and let cool.
2. In a small bowl, mix the mayonnaise, soy sauce, and curry powder.
3. Add the chicken, water chestnuts, artichoke hearts, green onions, celery, green pepper, and olives to the cooled rice, then mix in the mayo mixture.
4. Serve cold.
5. Make 24 hours ahead.
6. Serves 8-10.