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
Scale
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.
