CURRIED ARTICHOKE SHRIMP SALAD

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1 (8 oz.) pkg. chicken
Rice-A-Roni
1 (6 oz.) jar marinated
artichoke hearts, chopped
1 (4 1/2 oz.) can shrimp
(small)
2 green onions, chopped
8 ripe olives, sliced

Dressing:
marinade from artichoke hearts
1/2 tsp. curry powder
1/2 c. mayonnaise

Cook Rice-A-Roni, except use only 1 tablespoon butter to
brown rice. Remove from heat and let cool to room temperature.
Drain artichoke hearts (reserve marinade for dressing), chop
and mix with shrimp, green onions and olives into rice. Make
the dressing by combining marinade, mayonnaise and curry. Mix
dressing into rice mixture and refrigerate overnight. Just
before serving, garnish with lemon slices on top of rice. Use
large bowl.

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