Marinade:
1/2 tsp. celery seed
1 clove garlic, minced
1 scallion, finely chopped
1/4 tsp. sugar
1 tbsp. fresh parsley, snipped
1/4 cup red wine vinegar
1/3 cup olive oil
2 jars (6 oz. each) marinated artichoke hearts, sliced
1 jar (4 oz.) pimentos, chopped
2 celery stalks, thinly sliced
1 small green bell pepper, chopped
Salad:
2 pkgs. (6 oz. each) long grain and wild rice
4 whole chicken breasts, cooked and diced
1 cup mayonnaise
1 lb. mushrooms, sliced
1 head iceberg lettuce
To make marinade: In a medium bowl, combine celery seed, garlic, scallions, sugar, parsley, vinegar and oil. Blend well. Add artichokes (including marinade), pimentos, celery and green bell pepper. Coat well and marinate overnight.
To make salad: Using 1/2 cup less water for each package, cook rice according to package directions. Combine rice, chicken and mayonnaise. Add sliced mushrooms and marinated mixture. Stir and chill. Serve on lettuce cups. Serves 8 to 10.