Best 8 Rice A Roni Chicken Curry Salad Recipes

RICE A RONI™ SALAD

Steps:

• Prepare rice mix as directed on package and chill.
• 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.

RICE-A-RONI CHICKEN CURRY SALAD

Steps:

• Cook Rice-a-Roni according to directions and cool.
• Cook chicken separately and chop.
• Add into rice, the diced onion, green pepper, artichoke and chicken.
• Next, stir together the three dressing ingredients in a small bowl.
• Add dressing to rice salad mixture and stir.
• Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
• Chill 2 hours and serve.

AWESOME RICE-A-RONI SALAD

Steps:

• 1. Drain artichokes, saving marinade. Add artichokes to cooked rice. Mix the mayonnaise and curry powder. Add to marinade and mix well. Add remaining ingredients. Toss together. Chill.

RICE A RONI CURRIED CHICKEN SALAD

Steps:

• 1. Prepare a regular box of chicken flavored Rice A Roni according to package directions. While the Rice A Roni is cooking, cut up a chicken breast into bite size cubes, halve the green grapes, thinly slice 1 stalk of celery, drain the mandarin oranges and marinated artichoke hearts. Reserve 2 tbsp of the marinated artichoke oil. In a large bowl, add the cooked Rice a Roni and the rest of the ingredients. TASTE! Adjust seasonings to your taste!! Some folks like more curry powder while others just like a little hint of it. If using a large FAMILY size box of Rice A Roni double the rest of the ingredients. It's a very forgiving recipe. Refrigerate.

CHICKEN RICE-A-RONI®

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

ORIENTAL RICE-A-RONI CURRY SALAD

Steps:

• Cook the Rice-a-Roni as per pkg directions. Cool.
• In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
• Mix the mayonnaise, curry powder, soy sauce and ground ginger.
• Note: You may use Miracle Whip if you wish.
• Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
• It is best if this dish is cooled overnight. The flavors really pop!
• Serve individually on lettuce leaves or in a large bowl.

CHICKEN RICE-A-RONI SALAD RECIPE - (3.7/5)

Steps:

• Cook rice according to box directions. Add pepper and onions a few minutes before taking off stove. Refrigerate for at least 1 hr. In a bowl combine Rice-A-Roni mixture, sliced olives, chopped artichoke hearts and chopped chicken. In separate bowl mix marinade from artichokes, mayonnaise and curry powder. Add this to chicken mixture and toss. Put your salad greens mixture in individual bowls and top with chicken mixture. Garnish with tomatoes.

RICE A RONI SALAD

Steps:

• Prepare Rice A Roni as directed on package and chill.
• To the cooked Rice A Roni add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste.
• Mix well, chill and serve.