1 sm. pkg. chicken Rice-a-Roni
1 (6 oz.) jar marinated artichoke hearts
1/2 c. mayonnaise
2 green onions, minced
8 pimento-stuffed olives, sliced
1/4 tsp. curry powder (opt.)
3 to 4 chicken breasts, cooked & chopped

Cook rice according to instructions, omitting butter. Remove from heat and turn into serving bowl; let stand until room temperature is reached. Add onion and olives. Drain artichoke hearts, reserving the liquid to mix with mayonnaise, add curry powder and mix well. Add to the rice, along with artichoke hearts and chopped chicken. Mix well and chill, covered. Serve on beds of lettuce. Serves 6.