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Chicken & Rice Salad

A bright, creamy chicken and rice salad made with marinated artichoke hearts and sun-dried tomatoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 people

Ingredients

  • 1 box (6.9 oz) Chicken Rice-a-Roni
  • 1 jar (12 oz) marinated artichoke hearts drained, reserve the marinade/liquid
  • 1/4 cup sun-dried tomatoes chopped
  • 3 green onions chopped
  • 1/2 large green bell pepper chopped
  • 1/3 cup mayonnaise
  • 1 tsp curry powder
  • 4 cups cooked chicken chopped

Instructions

  • Prepare the Chicken Rice-a-Roni according to package directions; cook in a skillet as instructed, then spread on a tray or in a shallow dish and cool to room temperature.
  • Drain the jar of marinated artichoke hearts over a large bowl, reserving the marinade/liquid; add the mayonnaise and curry powder to the reserved liquid and whisk to combine.
  • Chop the drained artichoke hearts into bite-size pieces and add them to the bowl with the dressing.
  • Add the cooled rice, chopped cooked chicken, chopped sun-dried tomatoes, chopped green onions, and chopped green bell pepper to the bowl.
  • Toss everything gently until evenly coated with the dressing; taste and season with salt and black pepper as desired.
  • Cover and refrigerate the salad for a few hours to meld flavors before serving.

Equipment

  • 12-inch Non-Stick Skillet
  • Mixing Bowls
  • Chef’s knife
  • Cutting Board

Notes

  • You can substitute an equivalent amount of white, wild, or brown rice.
  • Rotisserie chicken works well as a quick shortcut.
  • Use marinated artichoke hearts, not plain canned artichokes, for the dressing flavor.
  • The dressing base is the reserved marinade from the artichoke hearts.
  • Cool the rice completely before mixing to avoid wilting the other ingredients.