Chicken Curry Salad

Another recipe...how exciting! This is being served at Noelle's Baby Shower next weekend, and I just thought that we could all enjoy it together- especially those who will not be able to attend. So here it is. Please note that this salad may be served by itself, as the main dish, or put it on a croissant- and you have a lovely lunch too- it's great both ways. I am also including a list of add-ins that you can try so as to create the combinations that's just right for you!!

Salad:
2 Boxes Chicken Rice-a-Roni (or prepare our own family version- recipe will follow)
1 (large can, drained) Canned Chicken
1 (med-large) can Pineapple tidbits
1 cup Craisins
1 (large can) Sliced Waterchestnuts

Dressing: 2 cups Mayonnaise, 2 tsp curry powder. Stir together, set aside.

Cook rice-a-roni as directed, place in bowl and allow to cool somewhat. Add drained chicken, pineapple, craisins, and waterchestnuts and toss. Pour dressing over salad and toss again to coat. Chill and serve. As with my last recipe, the flavor will get stronger and better in flavor if allowed to sit for a couple hours. Serve in a lettuce leaf bowl, or on croissant!

Now here's the family Rice-a-Roni recipe. This tastes great as a side dish to chicken, or any other dinner that you might usually serve bread with. This is a general recipe- meaning, you will need to adapt how much of these ingredients you use depending on how large a batch you would like. For the Chicken Curry salad, you will want about 6 cups of prepared rice- so refer to your rice cooking directions as needed.

Rice-a-Roni

Angel Hair pasta- use quite a bit- not as much as your rice though. Break into smallish pieces.
Rice (as much as desired)
Chicken broth instead of water

In saucepan, saute angel hair in butter until golden brown. Add rice & chicken broth- prepare rice as directed on package.