1 (6 oz.) pkg. chicken flavored rice mix
4 c. diced, cooked chicken
1/2 green bell pepper, chopped
8 pimiento stuffed olives, sliced
2 green onions, chopped
2 (6 oz.) jars marinated artichoke hearts, undrained
1/2 c. mayonnaise
1/2 tsp. curry powder
Salt & freshly ground pepper
Lettuce leaves, toasted slivered almonds & cherry tomatoes

Cook rice, according to package directions. Transfer to large bowl, fluff with fork and let cool. Add chicken, bell peppers, olives, green onions, artichokes and half of marinade and toss lightly. Mix mayonnaise, curry powder and remaining marinade in small bowl. Pour over salad and toss again. Add salt and pepper to taste. Refrigerate until ready to serve. Arrange salad on lettuce leaves, garnish with tomatoes and almonds.