You are here: Home » Recipes » Rice-A-Roni Salad Rice-A-Roni Salad Recipe by American Profile Yield 8 servings PrintEmail "My wife has many wonderful traits but cooking is not one of them. If I want to hide something from her I put it in the oven. I do the cooking. This recipe always gets high marks." Ingredients 1 (6.9-ounce) box chicken-flavored Rice-A-Roni2 to 4 green onions, chopped1/2 green pepper, chopped1 cup black olives, sliced1 (8-ounce) can sliced water chestnuts, drained2 cups cooked chicken, chopped1 (8-ounce) jar marinated artichoke hearts1/2 cup mayonnaise1 teaspoon curry powder1 teaspoon salt to taste1/2 teaspoon pepper to taste Instructions Cook Rice-A-Roni according to package instructions. Drain artichokes, reserving marinade. Chop artichokes and combine with rice, onions, peppers, olives, chicken and water chestnuts. Mix together mayonnaise, curry powder and reserved marinade. Pour over rice mixture and stir until well mixed. Season to taste. Serve warm or cold. Tips From Our Test Kitchen: This salad makes a perfect light lunch or dinner. Use low-salt Rice-A-Roni and reduce olives if you’re watching your sodium. Substitute plain yogurt for mayonnaise to reduce calories. —Robert Long, Oxford, Miss.