Vermicelli Chicken Salad Recipe

5 1 1
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Vermicelli Chicken Salad Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

  • 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
  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

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charlenepaugustyn User ID: 3862805 224113
Reviewed Apr. 4, 2015

"Made this with rotisserie bought chicken, followed the recipe, but think next time I will use only 1/4 tsp. lemon pepper as is was quite strong flavored. Served it in scooped out fresh tomatoes or on platter, salad in center, surrounded with fresh tomato wedges. Was good for a change! Similar recipe, without chicken, Chilled Rice salad, Country Aug/Sept. 1993, pg. 51."

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