1 pkg. chicken Rice-A-Roni
2 jars artichoke hearts
12 pimiento olives, sliced
4 chopped green onions

Cook Rice-A-Roni as directed on package but without butter. Stir constantly. Cool. Drain artichokes, save liquid. Cut into slices, add onions and olives.

DRESSING:

1/2 c. mayonnaise
Liquid from artichokes
1/4 tsp. curry powder

Mix and pour over salad. Chill well. Variations: Mix in ripe olives, turkey or chicken pieces, celery, etc.