Recipe

Black Tie Bistros Chicken Artichoke Salad Recipe

	Sparow64 / All my dishes 1 year, 10 months ago A recipe from the chef at Black Tie Bistro, a local restaurant in Knoxville. Actually uses Rice-A-Roni (the SanFrancisco treat...LOL - always reminds me of the old newlywed game, one couple would get furniture and appliances, the others would get Ri... More Prep:8m Cook:15m Servings:8	Sparow64
	easy unique

Does this look good? Yeah! / Nope

Fans

knoxcop

notyourmom

ruskingirl

reviews

Ingredients

1 box Rice a Roni

12 oz. marinated artichokes, drained & chopped

4 green onions, sliced

1/2 green pepper, chopped

1/3 c. mayonnaise

1 tsp. curry powder

8 oz. grilled or poached chicken, shredded

* This is the actual recipe from the restaurant. I use some of the seasoned chicken that I cook & keep in the freezer (see my garlic & lime chicken fajitas, and omit the curry, as I am not a big fan)

** I would also add some capers

Directions

Cook rice according to package directions.

Fold in all remaining ingredients.

Serve hot or chilled.

*Prep/Cook time does not include chicken. To serve hot, as a casserole, spread in buttered dish, cover with cheese of your choice, and bake about 25-30 minutes.

Recent Gawkers

eclaires

lnbee

reviews

valinken

lillianc

notyourm

knoxcop

sparow64

bonjody

upstatev

luvshk

sosummer

Not quite what you're looking for? See more Salad / Meat Salads

Or see more just like this

Comments

knoxcop 1 year, 10 months ago said:
Sparrow!! I really love The Black Tie Bistro! Wonderful atmosphere and delicious food. Thanks for posting this---it sounds amazing!--Kn0x--

bluewaterandsand 1 year, 10 months ago said:
Sounds delicious!

notyourmomma 8 months, 1 week ago said:
Aha! I actually have the ingredients (sort of) on hand. My artichokes are plain, I suppose I could jazz them up with some vinaigrette and make this our supper. The hot version for the picky husband....I think he likes anything as long as it covered in cheese. (I used cheddar) It smells great in the kitchen. I hear rumblings from the hubby for me to hurry up. Nice testament to the restaurant.

knoxcop 8 months ago said:
Back to report in on this recipe: I made this last night, exactly as stated, only substituting dry mustard (1/2 tsp) for the curry powder, as I didn't have the curry powder on hand. As noted, I did add two tablespoons caper berries, drained. Since there was no "flavor" of Minute rice stated here---I chose the "long grain & wild" flavor.

I did find that to moisten the recipe sufficiently, it required a bit more mayo than called for, perhaps 1/4 cup to 1/2 cup, depending on your "wetness" preference. This part is of course, subjective!

The flavor of this salad is really very good. Texture is delightfully different than most chicken salads, the Long Grain & wild rice complimented the chicken and veggies without overpowering. The long grain added a bit of interest to the palate. Onions, peppers, capers mixed together well with the artichokes.

I'm giving this one a solid 5, would that I could, I would give this a 9 out of 10 possible on that scale.

I can definitely see using this one heated, as well.

A KEEPER!!! SOLID 5 FOR SURE!!!

Thanks for another goodie for the box, Sparow!

Sincerely,
--Kn0x--