Rice A Roni Salad

Image 2Yet another of the Recipe Box favorites.  I’m not saying it’s mind-blowing or exotic or terribly complex, but it is simply delicious and easily adaptable to welcome any random pantry item you are trying to use up.  Throw in those peppers, if you like! Chop up some water chestnuts!  We can’t say no!

A couple of notes while making this:  It is nice to serve it on a chopped up bed of lettuce.  This is not so much having to do with presentation as it is delightful to have that bit of fresh garden crunch to go along with the creaminess of the rice and dressing and the briny smack of the olives.  Plus, it’s easier to convince yourself that this dish is more about the healthy crunch as it is about the mayonnaise in the dressing. Also, be sure to make this up and refrigerate it for at least half an hour to an hour.  You can definitely eat it right away, but the sitting time allows the flavors to marry and the rice and roni to absorb the dressing.

Shameful admittance:  OK.  So.  This is how it is… I had to make a double recipe.  This is because I know me and I know that if I only make the 3 cup version, there will be no leftovers if I share, and I always share.  So, I doubled everything and this is why it says that it serves 4-6 people.  The servings also depend on whether you serve it as a side or a main and, baby, it is MAIN for me.  All the way. I also noted that ‘Joan Swanson’ the creator of this recipe, had the nerve to not specify the exact amounts of all the ingredients while she dictated.  I imagine that it was something of a family secret and she wanted to be as vague as possible.  I cut up as much and as little of the things I liked on that list and threw them all in.  Take that, Joan Swanson.

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Rice A Roni Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6 servings
  • Difficulty: easy
  • Recipe type: Salad


  • 1 pkg Chicken Rice a Roni
  • sliced green onions
  • 1 jar marinated artichoke hearts, chopped fine
  • sliced green olives
  • 1/2 c. mayo or yogurt
  • 1/4 tsp. curry powder


  1. Cook Rice A Roni as directed on package. 
  2. Let cool then add onions, artichokes and olives. 
  3. Mix mayonnaise with juice from artichokes, add curry then toss with Rice A Roni. 
  4. Refrigerate for at least 30 minutes.
  5. Optional:  2 chicken breasts cut up.

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Comments: 7

  1. Nikki @ Full Bloom Health Coaching January 29, 2013 at 10:54 am

    Love this! Yummy mix of flavors and even better cold the next day topped with some leftover salmon!

  2. Patricia January 29, 2013 at 3:02 pm

    You do know Joan is your cousin once removed, or second cousin. I have to look that one up. Anyway, Kathy grew up with her. And I LOVE this recipe too.

    • Holly January 29, 2013 at 4:16 pm

      Uh-oh! Well, I guess it was a family secret. Thanks for keeping me on the straight and narrow, Aunt Patricia!

  3. Jannell January 29, 2013 at 4:07 pm

    YUM! Do you think it would go well with grilled chicken and wrapped up in a tortilla?

    • Holly January 29, 2013 at 4:19 pm

      First of all, I think EVERYTHING goes well in a tortilla. That being said, maybe something a little more fancied up like lavash bread and chicken cut up thin or fine so that it could be easily rolled. Way to kick it up a notch, Jannell!

  4. Grant July 11, 2013 at 6:58 pm

    We made this one up tonight. Flashback to the 80s! This and the taco salad were always 3 helping dishes at the Sautner household. 🙂

  5. jacque June 25, 2017 at 3:04 pm

    I add finely diced celery to mine. Makes it taste so good!