Friday, June 24, 2011

Chicken & Artichoke Rice Salad with Almonds

This salad recipe came to me from my friend, Carey, who grew up in Texas.

She was a member of New Clevelanders, a sort of "Welcome Wagon" group.

I have so many wonderful friends from that organization that

I still keep in touch with after all these years.

I urge you to join one if you ever have to move to a new town.

It is a super easy, make ahead type of recipe that

seems to be well liked by both men & women.

Hearty chunks of tender white chicken, crunchy water chestnuts &

fresh RED & GREEN peppers make it colorful.

I ALWAYS serve the slivered almonds on the side,

just in case there might be someone in the group

who is allergic to nuts.

Its easy to have the big leaves of lettuce washed & ready.

If you chill the salad plates early, then at serving time,

all you need is a big scoop in the middle & onto the table they go!


1 lg. box chicken flavored Rice-a-Roni
4 chicken breasts, cooked (I simmer mine in broth with a bit of onion & celery)
3 green onions, chopped (including the green tops)
1 small jar diced pimentos, (do not drain)
1 green bell pepper, seeded & chopped
1 red pepper, seeded & chopped
1 can sliced water chestnuts, (drain & discard liquid)
2 medium sized jars of marinated artichoke hearts (drain & reserve oil in a bowl)
1/2 tsp. curry powder (or more, if you ♥♥♥ curry!)
1/2 c. (or more) mayonnaise (I prefer Hellmans Lite)

Slivered almonds for topping. You may also like to add hard boiled eggs dusted with paprika, cherry tomatoes & parsley.

Cook Rice-A-Roni as directed on box and cool.
Chop onions & peppers & place in large bowl.
Add diced pimentos with their oil & the artichoke hearts,
(saving the oil from just those 2 jars) & making sure to remove any hard centers of the hearts first.
After removing the skin, chop cooked chicken into bite sized pieces & add to the bowl.
Mix the mayonnaise with the oil from the artichoke hearts & add the curry powder, incorporating well.
Toss everything all together & chill, preferably overnight.
Serve on beds of lettuce & garnish with slivered almonds (on the side) or hard boiled eggs with paprika, cherry tomatoes & parsley.
Serves 10 to 12.

Click HERE to print the recipe without pictures.

I hope you like it as much as our family does.

I'm sharing it with all the fabulous cooks at Michael Lee's

beautiful blog,

Designs by Gollum
for her

Foodie Friday

As well as The Tablescaper for her

Seasonal Sundays


  1. This sounds like the perfect dish for a ladies luncheon. I may be giving it a try very soon. Up until 10 years ago I took an adult ballet class and we are thinking of holding a "class reunion". This would be a treat item on the menu!

  2. Sounds like a great lunch Rett, I'll bet everyone enjoyed it! I have a couple of those Wexford bowls, a big one and smaller one, they're so pretty:@)

  3. Rett,

    I was anxious for you to post this recipe. I want to do a luncheon over the summer just because I don't see some of my friends that often over the summer and a luncheon will bring us all together. I think they will LOVE this recipe. Thank you so very much for sharing.

    Carolyn/A Southerners Notebook

  4. Yum! This salad looks so good! And I am in love with your blog and the tablescapes!!

  5. This is a wonderful change from the pasta salads I tend to make over and over during the summer. Using Rice-a-Roni is a great idea and I love the addition of curry powder. I'm looking forward to trying this Rett.

  6. Gorgeous salad! I have already printed it off. I am craving salads and this looks just perfect for the hot weather. We shot from 70's to 96 the last two days - I need soething cool and refreshing.

  7. I'm printing this one - I can tell just by reading it that it will be a keeper!

  8. This looks and sounds so delicious!! It includes so many of my faves! Printing it to make soon. Thanks!!

  9. This looks like the perfect dish for my luncheon club, especially since it can be made ahead of time. I'm saving it!

    (And btw, I have laughed and laughed every time I remember your comment about prying your HRT from your "cold, dead, hands". )

    Laughing again..


  10. You can put the nuts in mine, but not the artichokes! :)
    Looks delicious, I am sure they all enjoyed it!

  11. * don't see my comment from earlier This blogger is a pain in the butt.
    :eave the nuts on mine, and the artichokes out!
    I bet they enjoyed every bite!

  12. Hi Rett! Now that sounds yummy...perfect for this hot weather! And it's pretty, too! Happy weekend!...hugs...Debbie

  13. Rett~ This sounds & looks delish! Just up my alley since it's make ahead and served cold for hot summer days when you don't want to heat the kitchen up!

    My Dollar Tree had a shipment of those blue goblets I got last year in their store when I was in a week ago :-)

  14. I agree about serving nuts on the side.. I think this recipe is gonna be a keeper. Been playing catch up... Many blessings, marlis

  15. i agree with JoJo, this sounds like a perfect dish for a ladies luncheon. Always great to have you be a part of Seasonal Sundays.

    - The Tablescaper

  16. I am sooo making this! I came back to your blog to poke around and found this!

    I'm so glad you found the post about the "Eureka" buffet. I was going to find it for you. It is definitely one of my favorite pieces.

    I'm your newest follower too!


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