chicken and artichoke rice salad
Chicken
Chicken and Artichoke Rice Salad
I like to try out different flavor combinations of Rice-A-Roni salad and this chicken and artichoke version is my favorite. Ranch seasoning and sun-dried tomatoes give it a lot of extra flavor. I originally made this recipe as a side dish, but now serve it as an entree.
Ingredients
- 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
- 1 jar (14-1/2 ounces) grilled marinated or plain marinated quartered artichoke hearts
- 2 cups chopped rotisserie chicken
- 8 bacon strips, cooked and crumbled
- 1/2 cup finely chopped sweet onion
- 2 celery ribs, finely chopped
- 1/2 cup finely chopped sweet red pepper
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup mayonnaise
- 4-1/2 teaspoons ranch salad dressing mix
- lettuce leaves, optional
Directions
- Prepare mix according to package directions. Transfer to a large bowl. Refrigerate until chilled, about 30 minutes.
- Drain artichokes, reserving 2 tablespoons marinade from jar (discard remaining marinade or save for another use). Add chicken, bacon, onion, celery, red pepper, olives and drained artichokes to rice mixture.
- In a small bowl, whisk mayonnaise, 2 tablespoons reserved artichoke marinade and ranch seasoning; gently stir into rice mixture. If desired, serve on lettuce leaves.
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