Review of last recipe - I don't usually do this, but I turned the salad into a hot dish. I sauteed some diced onion in the oil, then added the tomatoes, the scallops and once the scallops were cooked, squeezed lemon over them. I added the hot ingredients into a large bowl of baby spinach and the herbs. I left out the zucchini because I'm still not through eating the prior carrots and zucchini vinaigrette dish, and I'm not that big a fan of zucchini. Oh, I also substituted spinach tortellini for the penne. It was really good... and easy!

TODAY'S RECIPE - CHICKEN-ARTICHOKE SALAD
Got to this recipe after jumping over a couple of cheese souffles (I didn't forget that I said I wouldn't do anymore souffles until I got to the dessert section), a cream of cauliflower soup (because I really don't like cauliflower very much; I must have been in a daze when I clipped that recipe), and a chicken pesto salad missing page 2 of the recipe.

Serves 6

1 6 oz package chicken flavored rice mix
4 cups diced cooked chicken
1/2 green pepper, chopped (I will substitute a red pepper; just my preference)
8 pimiento-stuffed green olives, sliced
1 green onion, chopped
2 6 oz. jars marinated artichoke hearts (undrained)
1/2 cup mayonnaise
1/2 tsp curry powder
salt and freshly ground pepper
lettuce leaves
cherry tomatoes and toasted slivered almonds as garnish

Cook rice according to package directions. Transfer to large bowl, fluff with fork and let cool. Add chicken, pepper, olives, green onions, artichoke hearts and half of the marinade and toss lightly. Mix mayonnaise, curry powder and remaining marinade in small bowl. Pour over salad and toss again. Salt and pepper to taste. Refrigerate until ready to use.

Arrange salad on lettuce leaves. Garnish with tomatoes and almonds. Serve.