Zutaten für Artichoke Chicken Salad
- 1 (6.8 ounce) box chicken flavored rice-a-roni
- 1/2 cup chopped green onions
- 1/2 cup chopped green bell pepper
- 1 (14 ounce) can artichoke hearts, drained and chopped, 2 tablespoons marinade reserved
- 1/2 cup mayonnaise
- 1/2 cup sliced Kalamata olives
- 1 1/2 lbs boneless, skinless chicken breasts, cooked and diced
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Zubereitung von Artichoke Chicken Salad
- Cook rice-a-roni according to package directions. Fluff with a fork and let cool completely. (This can be done the day before to save time.)
- Finely chop 1/2 cup green onions and 1/2 cup green bell pepper. Slice 1/2 cup Kalamata olives.
- Cook 1.5 lbs boneless, skinless chicken breasts. Dice into 1-inch cubes once cooled.
- Drain and chop 1 (14-ounce) can of artichoke hearts. Reserve 2 tablespoons of the marinade.
- In a large bowl, whisk together 1/2 cup mayonnaise and the reserved artichoke marinade until smooth.
- Add the cooled rice-a-roni, chopped chicken, green onions, green peppers, olives, and artichoke hearts to the bowl.
- Gently toss until everything is well combined.
- Cover and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
- (Optional) Grill chicken breasts separately for a heartier dinner option.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
11g
Fat
15g
Carbs
11g
