Cold Chicken Rice Salad – Naturally Gluten FreePosted: May 26, 2019 Filed under: Gluten Free, Recipe | Tags: chicken rice salad, Easy Gluten Free Recipes for New Celiacs, Gluten Free, Naturally Gluten Free 17 Comments
*I just made this for company that was driving in for a visit. It would have been difficult to time a cooked dinner, so this was perfect and ready to eat. I served it with garden fresh cucumbers and onions salads. I thought it was worth posting it again. It is a recipe that just happens to be Gluten Free.
This is a great dish for summer or a picnic as it is very easy to transport. The recipe serves about 4, but could be easily doubled. Best of all, it is made ahead and ready to go at meal time. And of course, it is naturally gluten free. As always, if you have to eat GF, check all ingredients.
CHICKEN RICE SALAD
1 cup of Texmati Royal Blend Rice or wild rice cooked according to directions
2 – 6 oz jars of marinated artichoke quarters **save liquid
4 cups of cooked chicken breast cut to bite size (I use 1 boneless breast, but more can be added)
1 medium red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 – 2.25 can of sliced ripe olives, drained
1 cup of mayonnaise
1 1/2 teaspoons of curry powder
1/2 cup of artichoke liquid saved from the jars
DRAIN artichokes saving 1/2 cup of the liquid.
STIR together the first 7 ingredients in a casserole size container
MIX in a small bowl the mayonnaise, curry powder and 1/2 cup of artichoke liquid. I prefer to keep the dressing separate and add to taste to each serving. Experiment and see what works for you.
Chill for 8 hours and serve cold.
I make almost this exact dish, with a couple of differences. I use the Near East brand quinoa and brown rice blend as the base, and instead of the mayo I use one of the HEB single serve sauces, like the garlic scampi sauce. The sauces (there are several varieties) are a dollar each, and there’s plenty for the salad. Otherwise, the ingredients are more or less the same, depending on what I have on hand. It is a great dish!
Yes and I love that it’s made ahead.
Too funny, I wish I had seen this before lunch..I had leftover rice and chicken and artichokes in the fridge. Made something trying to figure out the rice bowl thing. Yours sounds better.
Next time. This recipe is really better than the photo looks. I haven’t perfected photographing food.
It sounds great 😊
mmm. . . the chicken salad looks wonderful. I recently saw a hundred-year-old recipe for chicken salad. This post makes me want to look for it again so I can compare with this recipe.
With rice? I always thought of chicken salad with lots of mayo.
Amazingly, I think that the 1919 recipe called for rice. I’m really going to have to look for it. Our discussion is motivating me to make it. 🙂
This sounds and looks delicious. Love chicken salad.
I heard chicken salad is very popular in your part of the country and recently listened to a podcast about a woman who started chicken salad restaurants.
Not familiar with the chicken salad restaurants but yes, I guess we do like chicken salad around here. My grandmother used to cut up the chicken with scissors, finely dice apple and celery and mix it with just the right amount of mayonnaise. I also add cranberries, raisins or dried cherries and lots of pecans. We like our pecans too!
Looks like a great dish to take to a sick friend or one who is recuperating. I am always searching out recipes that travel well.
Give it a try. I think it would work well for ladies’ luncheon, too.
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