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Vermicelli Chicken Salad Recipe

"This recipe was given to me by a friend, and it's wonderful," notes Liz Hughes of Burnsville, Minnesota. Marinated artichokes and ripe olives lend flavor to this chilled rice salad that starts with a packaged rice mix.

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Vermicelli Chicken Salad Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

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Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 cups cubed cooked chicken breast
1-1/2 cups mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup finely chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon lemon-pepper seasoning

Directions

Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled. Yield: 8 servings.

Originally published as Vermicelli Chicken Salad in Quick Cooking July/August 2005, p49