Artichoke Chicken Rice-a-Roni Salad

A Photo of an artichoke chicken and rice-a-roni salad

by Linda Morais

With February just about to come to an end, we find that spring is just around the corner. Which means if you haven’t made good on your “I’m going to eat better and get fit” New Year’s Resolution, than now is the time to start! This Artichoke Chicken Rice-a-Roni Salad recipe is an age-old goodie passed down by Linda Morais from California’s Central Valley. She combines these amazing ingredients to make an incredibly delicious and healthy salad. The best part is that it is super filling!


2 pkgs. chicken Rice-a-Roni
8 green onions
1 tsp. curry powder
1 green bell pepper
20 pimiento-stuffed olives
10 oz. of artichoke hearts
¾ c. mayonnaise


Slice onions thinly. Chop artichoke hearts and green pepper, and slice olives. Cook rice as directed on package. Add onions, pepper, artichokes, and olives. Mix mayonnaise and curry powder. Add some or all of dressing to salad; any leftover dressing may be needed at serving time if salad appears dry. Toss and refrigerate until chilled.

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