Go Back
Delicious Rice-a-Roni Chicken Salad photo

Rice-a-Roni Chicken Salad

This Rice-a-Roni Chicken Salad is a crowd-pleaser! Packed with chicken, creamy dressing, and served in sweet rolls, it's perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 box Chicken RICE-A-RONI
  • 1/2 cup Mayonnaise adjust to your liking
  • to taste Lemon Pepper for seasoning
  • 1 cup chicken, shredded use rotisserie or leftover cooked chicken
For the Gear:
  • 1 Large Mixing Bowl
  • 1 Measuring Cups
  • 1 Spoon or Spatula
  • 1 Knife

Equipment

  • Large mixing bowl
  • Measuring cups
  • Spoon or spatula
  • Knife

Method
 

Cooking Instructions:
  1. Start by cooking the Chicken Rice-a-Roni according to the package instructions. Usually, this involves sautéing the rice in a bit of oil, adding water, and simmering until it's tender. Once done, set it aside to cool.
  2. If you haven’t done so already, shred your cooked chicken into bite-sized pieces. Using rotisserie chicken saves time and adds rich flavor.
  3. In a large mixing bowl, combine the mayonnaise and a generous sprinkle of lemon pepper. Stir until the mixture is smooth and well combined. Adjust the amount of mayonnaise based on your desired creaminess.
  4. Add the cooled Rice-a-Roni and shredded chicken to the bowl with the dressing. Gently fold everything together until the rice and chicken are evenly coated in the creamy mixture.
  5. For best results, let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. When ready to serve, spoon the chicken salad into the sweet rolls or onto a plate and enjoy!

Notes

  • Feel free to add chopped veggies like celery or bell pepper for extra crunch.
  • For a herbal note, consider adding fresh parsley or dill.
  • This salad can be made a day in advance, making it perfect for meal prepping.