Ingredients for Artichoke Chicken Salad
- Chicken Rice A Roni
- Green Onions
- Green Pepper
- Marinated Artichokes
- 1/2 cup mayonnaise
- Green Olives
- Cooked Chicken Breasts
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
11g
Fat
15g
Carbs
11g
