Rice-A-Roni Salad

  • Yield 8 servings

"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."


1 (6.9-ounce) box chicken-flavored Rice-A-Roni
2 to 4 green onions, chopped
1/2 green pepper, chopped
1 cup black olives, sliced
1 (8-ounce) can sliced water chestnuts, drained
2 cups cooked chicken, chopped
1 (8-ounce) jar marinated artichoke hearts
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon salt to taste
1/2 teaspoon pepper to taste


  1. Cook Rice-A-Roni according to package instructions.
  2. Drain artichokes, reserving marinade. Chop artichokes and combine with rice, onions, peppers, olives, chicken and water chestnuts.
  3. Mix together mayonnaise, curry powder and reserved marinade.
  4. 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.



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