Up to date: Aug. 09, 2024

I prefer to check out completely different taste mixtures of Rice-A-Roni salad and this rooster and artichoke model is my favourite. Ranch seasoning and sun-dried tomatoes give it plenty of further taste. I initially made this recipe as a facet dish, however now serve it as an entree. —Shelly Bevington, Hermiston, Oregon

Hen & Artichoke Rice Salad Recipe picture by Style of Residence

Elements

• 1 package deal (6.9 ounces) chicken-flavored rice and vermicelli combine
• 1 jar (14-1/2 ounces) grilled marinated or plain marinated quartered artichoke hearts
• 2 cups chopped rotisserie rooster
• 8 bacon strips, cooked and crumbled
• 1/2 cup finely chopped candy onion
• 2 celery ribs, finely chopped
• 1/2 cup finely chopped candy pink pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup mayonnaise
• 4-1/2 teaspoons ranch salad dressing combine
• Lettuce leaves, optionally available

Instructions

1. Put together combine in line with package deal instructions. Switch to a big bowl. Refrigerate till chilled, about half-hour.
2. Drain artichokes, reserving 2 tablespoons marinade from jar (discard remaining marinade or save for one more use). Add rooster, bacon, onion, celery, pink pepper, olives and drained artichokes to rice combination.
3. In a small bowl, whisk mayonnaise, 2 tablespoons reserved artichoke marinade and ranch seasoning; gently stir into rice combination. If desired, serve on lettuce leaves.

Vitamin Info

1 serving: 523 energy, 40g fats (9g saturated fats), 57mg ldl cholesterol, 1352mg sodium, 26g carbohydrate (2g sugars, 5g fiber), 16g protein.