*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!
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!
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.
This recipe was easy enough to fix but did not have enough visual appeal or taste pizaaz to be sampled by very many people at a potluck. I added mandarin oranges the 2nd day (pineapple tidbits would also have worked) and it both looked and tasted better although it was still probably only an "8" on a scale of 1 to 10 with 10 being the highest. A helpful hint: Brown the chicken until done in the same pan that you will use for the Rice-a-Roni. It provides added flavor to the dish and simplifies cleanup.
I made this last night to go with a barbequed pork tenerloin and it was great. It had a great blend of flavors with added crunch. My son loves shrimp so next time I'm going to try it with shrimp. I'm having a barbeque party next month and with definitely make this as a side dish. Thanks for the great recipe.
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