Rice-A-Roni Salad

Rice-A-Roni Salad
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    8 People
  • VIEWS
    300

Elevate your potluck game with this vibrant Rice-A-Roni salad! A delightful medley of textures and flavors, this dish combines the comforting familiarity of Rice-A-Roni with crisp vegetables and tender chicken, all bound together by a creamy, tangy dressing. A guaranteed crowd-pleaser!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    19 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    2 g
  • Sodium
    115 mg
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large saucepan over medium heat, combine the rice-vermicelli mix and butter. Cook, stirring frequently, until the vermicelli turns a beautiful golden brown. (Approximately 5-7 minutes)

Image Step 02
02 Step

Recipe View Slowly pour in the water and stir in the seasoning packet. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the rice is tender. (20-25 minutes)

Image Step 03
03 Step

Recipe View Remove the saucepan from the heat and let it sit, covered, allowing the rice to fully absorb the remaining moisture. (3-5 minutes)

Image Step 04
04 Step

Recipe View Transfer the cooked rice to a large serving bowl and refrigerate until completely chilled.

Image Step 05
05 Step

Recipe View Once the rice is chilled, add the chopped green onions, water chestnuts, celery, and cooked chicken to the bowl.

Image Step 06
06 Step

Recipe View In a separate small bowl, whisk together the mayonnaise, Worcestershire sauce, salt, and pepper.

Image Step 07
07 Step

Recipe View Pour the dressing over the rice and vegetable mixture and gently stir until everything is evenly coated.

Image Step 08
08 Step

Recipe View Chill in the refrigerator until serving time to allow the flavors to meld together beautifully.

For a vegetarian option, substitute the chicken with an equal amount of firm tofu, pressed and cubed.
Feel free to experiment with additional vegetables such as diced bell peppers, shredded carrots, or peas for added color and nutrition.
Adjust the amount of mayonnaise to your preference for desired creaminess.
For a tangier flavor, add a squeeze of lemon juice or a dash of vinegar to the dressing.
If you prefer a lighter dressing, substitute some of the mayonnaise with plain Greek yogurt.
Ensure the rice is completely chilled before adding the other ingredients to prevent the salad from becoming soggy.
This salad is best served cold and can be made a day ahead of time.

Chelsie Rohan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 100 Ratings)
Total Reviews: (9)
  • Josianne Spencer

    Emily L: I made this for a potluck, and it was completely gone in minutes! I'll definitely be making it again.

  • Mabelle Dubuque

    Ashley M: I'm not a huge fan of water chestnuts, so I substituted them with some chopped cucumber. It was still delicious!

  • Flavie Roob

    Chris T: I used a little less mayonnaise and added some Dijon mustard to the dressing. It was fantastic!

  • Lulu Cummerata

    Sarah J: This salad was a huge hit at our family gathering! Everyone loved the combination of flavors and textures.

  • Blake Franecki

    Michael B: I added some shrimp instead of chicken, and it was absolutely delicious! Thanks for the great recipe.

  • Rhea Dubuque

    Jessica P: I love that this salad can be made ahead of time. It's perfect for busy weeknights.

  • Ciara Jakubowski

    David K: The instructions were clear and easy to follow. My salad turned out perfectly!

  • Baron Larkin

    Tiffany S: So yummy and easy to make! My kids even enjoyed it, which is a win in my book.

  • Gilberto Hahn

    Brian R: This is now my go-to recipe for Rice-A-Roni salad. Thanks for sharing!

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