1 box chicken rice-a-roni
1/4 c. chopped green peppers
8 sliced pimento olives (or 1/4 c. black olives & 1/4 c. pimentos)
1/2 c. finely chopped celery
1 can (8 oz.) water chestnuts
2 (8 oz.) jars artichoke hearts or (1 pkg. frozen artichoke hearts, cooked & oil & vinegar instead of oil from jars)
Mix 1/3 c. mayonnaise with oil from jars
1/2 tsp. curry

Cook chicken rice-a-roni as per directions on box, including using the spices in package. In the meantime, chop all the additional ingredients. When rice-a-roni is delicately browned, mix with all ingredients. Mix oil, mayonnaise and curry thoroughly. Pour over all ingredients, mix well and chill. May be made up the day before. Keeps well in refrigerator. Serve on lettuce leaves. Serves 6 adequately.