Church Lady Chicken Salad - cooking recipe

Ingredients

3 1/2 cups cubed cooked chicken
2 cups warm cooked rice (long-grain)
1/4 cup minced green onion
1 teaspoon curry powder (or more to taste)
1 teaspoon beau monde seasoning
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 cup diced green bell pepper
3/4 cup mayonnaise
1/4 - 1/3 cup slivered almonds, toasted
red leaf lettuce

Preparation

Add chicken to a bowl; cover and refrigerate until ready to use.
Place the warm rice in a large bowl.
In a small bowl, mix together the green onion, curry powder, and Beau Monde seasoning; add to the rice; stir to blend well.
In the same small bowl, blend the vegetable oil and white wine vinegar; pour over the rice mixture and let stand overnight.
Next day--add the bell pepper and mayonnaise to the rice mixture; add in the chicken and almonds; blend gently and thoroughly.
Chill for up to 6 hours before serving.
Serve on a bed of red-leaf lettuce leaves.