Menu

Chicken and Artichoke Rice Salad

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min. + chilling

Makes

8 servings

Updated: Aug. 09, 2024
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 I originally made this recipe as a side dish, but now serve it as an entree. —Shelly Bevington, Hermiston, Oregon
Chicken and Artichoke Rice Salad
Chicken & Artichoke Rice Salad Recipe photo by Taste of Home
Next Recipe

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

  1. Prepare mix according to package directions. Transfer to a large bowl. Refrigerate until chilled, about 30 minutes.
  2. 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.
  3. 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.

Nutrition Facts

1 serving: 523 calories, 40g fat (9g saturated fat), 57mg cholesterol, 1352mg sodium, 26g carbohydrate (2g sugars, 5g fiber), 16g protein.