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Vermicelli Chicken Salad Recipe

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"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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings

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

  1. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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