1 pkg. chicken vermicalli/rice mix (i.e. Rice-A-Roni chicken)
1 jar marinated artichoke hearts (drained and chopped)
2 tbsp. chopped onion
1/4 tsp. curry powder
10 to 15 sliced Spanish olives
1 c. diced, cooked chicken
1/4 c. salad dressing (i.e., Miracle Whip or mayonnaise)

Cook rice mix according to instructions on package. Chill. Drain artichoke hearts, saving the marinade.

Mix chopped artichokes, onion, olives, and curry powder with chilled rice mixture.

Mix 1/4 cup salad dressing with reserved marinade. Stir until smooth. Pour over rice mixture. Chill until ready to serve.