Chicken Curried Salad - cooking recipe

Ingredients

16 small red potatoes
3/4 cup mayonnaise
1 tablespoon curry powder
6 boneless chicken breast halves, cooked and diced
2 small red onions, diced
2 (14 ounce) cans artichoke hearts, drained and chopped
1 head lettuce - rinsed, dried and torn
salt and pepper to taste

Preparation

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, whisk together the mayonnaise and curry powder. Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated.
Refrigerate until chilled. To serve, arrange over a lettuce bed and sprinkle with salt and pepper.