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Source: America's Favorite Food Associations

Calico Chicken Salad
This colorful chicken salad is delicious spread on slices of crusty bread or eaten by itself.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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One 2 1/2- to 3-pound broiler-fryer chicken, roasted, skinned, and cut from the bone into bite size pieces
1 teaspoon curry powder
2 1/3 cups chicken broth
1 cup uncooked rice, cooled
1/4 teaspoon pepper
4 green onions, (scallions), thinly sliced
1 red bell pepper, seeded, ribs removed, and chopped
1 cup mayonnaise
salt, to taste
lettuce, for garnish
black olives, for garnish




Cut the chicken meat into chunks. Toss it with 1/2 teaspoon of curry powder. Refrigerate until ready to use.

Put the chicken broth and rice in a saucepan and season with the black pepper. Bring to a boil over high heat, reduce the heat, stir, cover, and cook for about 20 minutes or until the rice is cooked. Remove the pan from the heat, fluff the rice with a fork, and set aside to cool slightly.

Transfer the rice to a large bowl and sprinkle with 1/2 teaspoon of curry powder.

Add the chicken to the rice with the green onion, red pepper, and mayonnaise. Stir gently to mix. Cover and refrigerate for at least 2 hours until well chilled.

Adjust the seasoning with salt and pepper. Serve on lettuce and garnish with whole black olives.





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