4 whole chicken breasts
1 lg. pkg. Rice-a-Roni
4 green onions, chopped fine
1 green bell pepper, chopped fine
2 sm. jars Cara Mia artichoke hearts
1 sm. can black olives, sliced
1/3 cup mayonnaise
1/2 tsp. curry powder

Boil chicken breasts until tender. Debone and remove skin and cut into cubes.

Use 1 3/4 cups water and cook Rice-a-Roni as directed on package.

Drain artichoke hearts and cut into quarters, reserving liquid. Combine chicken, rice and artichoke hearts. Use marinade from 1 jar and the bottom of the other jar. Add this to rice mixture with the mayonnaise, green pepper, green onions, black olives and curry powder. Mix well and refrigerate for several hours.

Serve over crisp lettuce leaves or plain. Can serve as the main entree or as an accompaniment to the meal as a salad.

Note: This keeps for 3-4 days refrigerated.

Makes about 6 to 8 servings.