Curried Chicken, Artichoke, And Rice Salad - cooking recipe

Ingredients

1 1/2 cups cooked long-grain rice
4 green onions, sliced (white and green parts)
2 cups cubed cooked chicken
1/4 cup diced red bell pepper
1/4 cup diced celery
1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
Curry Dressing
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 tablespoons reserved artichoke marinade
1/2 - 1 teaspoon curry powder, to taste
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Preparation

To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours to let the flavors blend.
If the salad seems dry, add a little more dressing or mayonnaise before serving.