1 pkg. MJB chicken rice, cook according to directions omitting butter, cool
2 jars marinated artichoke hearts, drain & reserve marinade, slice artichokes
4 chopped green onions
1/2 to 1 chopped green pepper
8 sliced stuffed olives

Toss into cooled rice. Blend well. Add 2 cans of chicken, diced. Blend. Blend in 1/2 cup mayonnaise and 1/2 teaspoon curry. If needed, add some reserved artichoke marinade. Garnish with tomato wedges and serve on lettuce leaf.