Categories: Chicken, Salad

Ingredients

• 3 1/2 cups cubed cooked chicken
• 2 cups warm cooked rice (long-grain)
• 1/4 cup minced green onion
• 1 teaspoon curry powder (or more to taste)
• 1 teaspoon beau monde seasoning
• 2 tablespoons vegetable oil
• 2 tablespoons white wine vinegar
• 1 cup diced green bell pepper
• 3/4 cup mayonnaise
• 1/4-1/3 cup slivered almond, toasted
• red leaf lettuce

Directions

1. Add chicken to a bowl; cover and refrigerate until ready to use.

2. Place the warm rice in a large bowl.

3. In a small bowl, mix together the green onion, curry powder, and Beau Monde seasoning; add to the rice; stir to blend well.

4. In the same small bowl, blend the vegetable oil and white wine vinegar; pour over the rice mixture and let stand overnight.

5. Next day—add the bell pepper and mayonnaise to the rice mixture; add in the chicken and almonds; blend gently and thoroughly.

6. Chill for up to 6 hours before serving.

7. Serve on a bed of red-leaf lettuce leaves.

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