If you love combining hearty grains, tender chicken, and vibrant veggies with a flavorful twist, you are going to adore this Chicken and Rice Salad with Artichokes, Sun-Dried Tomatoes, and Curry Dressing Recipe. It’s a refreshing yet satisfying dish that perfectly balances the creamy curry dressing with the tang of marinated artichokes and the chewy sweetness of sun-dried tomatoes. This salad isn’t just a meal, it’s an experience that brings warmth and zest to your table, making it ideal for lunches, potlucks, or casual dinners with friends. Once you try it, you’ll wonder how you ever managed without this colorful, flavorful delight!
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each component plays a special role: the rice and chicken add substance, the artichokes and sun-dried tomatoes bring bursts of tang and sweetness, while the curry dressing ties everything together with a creamy, spiced kick.
- Chicken Rice-a-Roni (6.9 oz box): Provides a flavorful, slightly nutty rice base that’s quick and effortless.
- Marinated artichoke hearts (12 oz jar): Adds a tender, tangy element that brightens the salad’s flavor profile.
- Sun-dried tomatoes (1/4 cup, chopped): Offers a sweet, chewy pop that contrasts wonderfully with the creamy dressing.
- Green onions (3, chopped): Lends a hint of fresh sharpness and crunch.
- Green bell pepper (½ large, chopped): Brings a crisp texture and vibrant color.
- Mayonnaise (â…“ cup): Creates the creamy dressing base, essential for melding all flavors.
- Curry powder (1 tsp): Adds warm, aromatic spice that makes the dressing unforgettable.
- Cooked chicken (4 cups, chopped): The protein star that makes this salad hearty and satisfying.
How to Make Chicken and Rice Salad with Artichokes, Sun-Dried Tomatoes, and Curry Dressing Recipe
Step 1: Prepare the Rice Base
Start by preparing the Chicken Rice-a-Roni according to the package instructions. Once it’s perfectly cooked and fluffy, set it aside to cool to room temperature. Cooling is important because it prevents the salad from wilting and allows the flavors to meld better later on.
Step 2: Make the Curry Dressing
While the rice is cooking, drain the marinated artichoke hearts over a large bowl, saving the liquid for later if needed. Stir in the mayonnaise and curry powder until you have a smooth, fragrant dressing that will coat every bite with a mellow curry warmth.
Step 3: Combine All Ingredients
Chop the artichoke hearts into bite-sized pieces to ensure every forkful has a nice distribution of flavors. Then add the cooled rice, cooked chicken, sun-dried tomatoes, chopped green onions, and green bell pepper to the bowl with the curry dressing. Toss everything gently but thoroughly to combine, ensuring every ingredient is coated in that luscious dressing. Taste and season with salt and freshly ground black pepper to enhance all the flavors.
Step 4: Chill and Marinate
Cover the bowl and refrigerate the salad for at least a few hours, allowing the flavors to marry beautifully. This step is key because it lets the curry dressing soak into the rice and chicken while mellowing the vinegar tang from the artichokes and sun-dried tomatoes, creating a harmonious and delicious salad.
How to Serve Chicken and Rice Salad with Artichokes, Sun-Dried Tomatoes, and Curry Dressing Recipe
Garnishes
To add a fresh and colorful touch, sprinkle chopped fresh herbs like cilantro, parsley, or chives on top just before serving. A light drizzle of lemon juice or a few lemon wedges on the side can brighten the flavors even further.
Side Dishes
This salad pairs wonderfully with light, crisp sides like a fresh garden salad or crunchy crudites. For a more substantial meal, serve alongside warm, crusty bread or pita slices to scoop up every delicious bite.
Creative Ways to Present
For an eye-catching presentation, try serving the salad in hollowed-out bell peppers or small, edible lettuce cups. Alternatively, layer the salad in glass jars for a pretty, portable lunch option that showcases the colorful ingredients in all their glory.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making leftovers even tastier, though the texture of the bell peppers and onions may soften slightly.
Freezing
Because of the mayonnaise and fresh vegetables, freezing this Chicken and Rice Salad with Artichokes, Sun-Dried Tomatoes, and Curry Dressing Recipe is not recommended. The texture and flavor can change noticeably after thawing.
Reheating
This salad is best served cold or at room temperature, so reheating is not necessary. If you prefer, allow refrigerated leftovers to sit out for about 20 minutes before serving to take the chill off and enhance the flavors.
FAQs
Can I use brown rice instead of the rice-a-roni?
Absolutely! Brown rice will add a nuttier flavor and chewier texture, but be sure it is fully cooked and cooled before mixing into the salad for the best results.
What can I substitute for mayonnaise in the curry dressing?
You can use Greek yogurt or a vegan mayo alternative to keep the creamy texture while adjusting for dietary preferences or restrictions.
Is this salad gluten-free?
Traditional Chicken Rice-a-Roni contains gluten, so if you need a gluten-free option, substitute it with cooked gluten-free rice or quinoa.
How spicy is the curry dressing?
The curry powder adds warm, aromatic spice without too much heat, making this salad flavorful without overwhelming your palate.
Can I add other vegetables to this salad?
Definitely! Diced cucumbers, cherry tomatoes, or shredded carrots would make lovely additions, adding freshness and extra crunch.
Final Thoughts
This Chicken and Rice Salad with Artichokes, Sun-Dried Tomatoes, and Curry Dressing Recipe is one of those dishes that feels like a warm hug wrapped in bold, bright flavors. It’s easy to make, packed with texture, and full of surprises in every bite. I hope you give it a try soon—you might just find it becoming a beloved staple in your recipe rotation!
Print
Chicken and Rice Salad with Artichokes, Sun-Dried Tomatoes, and Curry Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This Chicken and Rice Salad is a flavorful and easy-to-make dish combining savory Chicken Rice-a-Roni with marinated artichoke hearts, sundried tomatoes, green onions, and bell pepper, all tossed together in a curry-spiced mayonnaise dressing. Perfect for a light lunch or a make-ahead meal, it is served chilled and packs a satisfying blend of textures and tastes.
Ingredients
Main Ingredients
- 1 (6.9-oz) box Chicken Rice-a-Roni
- 4 cups chopped cooked chicken
- 1 (12-oz) jar marinated artichoke hearts, drained (reserve liquid)
- 1/4 cup sundried tomatoes, chopped
- 3 green onions, chopped
- ½ large green bell pepper, chopped
Dressing
- â…“ cup mayonnaise
- 1 tsp curry powder
Instructions
- Prepare Rice: Cook the Chicken Rice-a-Roni according to the package instructions. Once cooked, allow it to cool to room temperature to avoid wilting the fresh ingredients in the salad.
- Mix Dressing: Drain the marinated artichoke hearts over a large bowl, reserving the liquid. Add mayonnaise and curry powder to the bowl and stir well to create a flavorful dressing base.
- Combine Salad Ingredients: Chop the drained artichoke hearts into bite-sized pieces. Add these to the bowl along with the cooled rice-a-roni, chopped cooked chicken, sundried tomatoes, green onions, and chopped green bell pepper. Toss everything thoroughly to ensure all ingredients are evenly coated with the dressing. Season with salt and black pepper to taste.
- Chill and Serve: Cover the bowl and refrigerate the salad for a few hours. This resting time allows the flavors to meld together and the salad to chill properly. Serve cold for the best taste experience.
Notes
- For best results, use freshly cooked chicken or leftover roasted chicken.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust curry powder according to your spice preference.
- This salad can be made a day in advance and stored in the refrigerator.
- Reserve the artichoke marinade to add a splash of extra flavor or as a light vinaigrette if desired.
