Posted by: Bill & Gayle McCord | July 2, 2010

Weekend Recipe: Artichoke Chicken Salad

This is a recipe that has been in our family for at least 25 years- it’s a great, flavorful chicken salad that has some surprising ingredients.  We rarely have any left, and it’s another recipe you might as well print out copies of to hand out as you serve.

Artichoke Chicken Salad

  • The addition of either hot or cold rice-a-roni, gives this chicken salad a heartiness that even men will love!

    1 box chicken-flavored Rice-A-Roni

  • 4 chopped green onions
  • 1/2 c chopped green bell pepper
  • 2 jars marinated artichoke hearts, drained and chopped
  • 1 1/2 c sliced black olives
  • 1/3 c mayo
  • 3-4 cooked chicken breasts, chopped

Cook the rice-a-roni according to directions.  It takes 25 minutes or so, so plan for that time.  I usually chop everything after I’ve browned the rice and it’s cooking.  Combine everything but the rice.  If you want a hot salad, add hot rice-a-roni and serve.  If you want chilled, add rice-a-roni and chill for a few hours.  Honestly, it’s delicious either way- you could start hot and then eat left-overs cold (if there are any).

For a fun history of Rice-A-Roni, go here.

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