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Vermicelli Chicken Salad

"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


  • 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


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

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  • charlenepaugustyn
    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.