Curried chicken and rice salad, colorfully flecked with sliced green onions and chopped red bell pepper.

Calico Chicken Salad

1 broiler-fryer chicken, cooked, skinned, boned, cut into bite-size pieces
2 1/3 cups chicken broth
1 cup uncooked long grain rice
1/4 teaspoon pepper
1 teaspoon curry powder - divided use
4 green onions, sliced thin
1 red bell pepper, chopped
1/3 cup mayonnaise

Lettuce leaves for serving

Black olives for garnish

1. Prepare chicken.
2. In saucepan, place chicken broth, rice and pepper; bring to a boil over high heat. Stir, cover, reduce heat to low and cook for about 25 minutes.
3. In large bowl, place cooked rice and sprinkle with 1/2 teaspoon of the curry powder.
4. Sprinkle warm chicken with remaining 1/2 teaspoon curry powder and add to rice.
5. To chicken and rice mixture, add onion, red pepper and mayonnaise, stirring gently to mix well. Cover and refrigerate until completely chilled, at least 2 hours.
6. Serve on lettuce leaves; garnish with whole black olives.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.