Rice A Roni™ Salad

Rice A Roni™ Salad

78 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Laurie Petrie
Recipe by  Laurie Petrie

“Great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Prepare rice mix as directed on package and chill.
  2. To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

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Reviews (78)

Rate This Recipe
holdoug
48

holdoug

I work for a caterer and we make a salad like this only we add marinated artichoke hearts with some of the juice, red, green, and yellow bell peppers, cashews and some curry powder to our recipe. It is great!!

Sandy S
29

Sandy S

This recipe was excellent! The first time I made it I used beef flavour Rice A Roni (was serving it with a barbequed roast beef for my future inlaws), added salad shrimp and chopped red and green peppers, second time with chicken flavoured rice and shrimp. Everyone loved it and requested the recipe! I'm usually not a fan of cold rice salads but this was great!

cookin'mama
25

cookin'mama

I've made this recipe twice this week for company. I added red peppers for color and this last time I eliminated the celery and added blanched pea pods and blanched corn. It was wonderful and a great way to get some veggies into kids.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 32.7 g
  • 11%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

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