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Rice-A-Roni Salad

This Rice-A-Roni salad is great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken. If you're careful about the amount of dressing you stir in, this salad can be chilled and unmolded onto a plate.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2686.3 kcal

Equipment

  • 1 Large Saucepan
  • 1 Large Serving Bowl
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Stirring Spoon/Spatula

Ingredients
  

Main

  • 1 13.8 ounce package chicken flavored rice mix (e.g. Rice A Roni)
  • ¼ tablespoon butter
  • 5 cups water
  • 1 bunch green onions chopped
  • 1 8 ounce can water chestnuts, drained and chopped
  • 1 cup chopped celery
  • 1 cup chopped cooked chicken breast meat
  • ½ cup mayonnaise
  • 1 dash Worcestershire sauce
  • salt and pepper to taste

Instructions
 

  • Combine rice-vermicelli mix and butter in a large saucepan over medium heat. Cook and stir until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to medium-low, and simmer until rice is tender, 20 to 25 minutes. Remove from heat and let sit, covered, for 3 to 5 minutes. Transfer rice to a large serving bowl and place in the refrigerator to chill.
  • Add green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce, salt, and pepper to rice in the bowl; mix until well combined. Chill in the refrigerator until serving time.

Notes

1. Achieving a deep golden-brown on the vermicelli before adding liquid is crucial; this step builds a foundational toasted, nutty flavor. Be mindful not to burn it.2. Thoroughly chilling the cooked rice before combining with other ingredients is essential for a firm, pleasant salad texture and prevents the mayonnaise from breaking.3. For variations, consider adding diced bell peppers, shredded carrots, or blanched broccoli florets for more color and nutrients. Cooked shrimp or firm tofu can replace chicken.4. Adjust the mayonnaise quantity based on desired consistency. For unmolding, use slightly less dressing to maintain structure, and ensure thorough chilling.