Chicken, Rice and Artichoke Salad

Chicken,Rice and Artichoke Salad

Chicken, Rice and Artichoke Salad

My mom gave me this recipe. Things always taste better when she makes them but this still came out good!   I was missing one ingredient so did a substitution but I don’t think that was the critical piece. Not sure what she did different but I will try to figure it out.  For the record, I was missing barbecue sauce so used some Catalina dressing instead. Perhaps ketchup would have been a better choice. And it was still good–just not quite like it tasted when my mom made it!

Chicken, Rice and Artichoke Salad

Cook the chicken and rice ahead of time (or use leftovers) and this salad goes together in a snap.

  • The Dressing
  • 2 Tablespoons red wine vinegar
  • 2 scallions, minced
  • 1 Tablespoon grated fresh ginger
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil or canola oil
  • salt and pepper to taste
  • The Salad
  • 1 15-oz can artichoke bottoms, drained and chopped
  • 2 cups cooked rice, cooled or cold
  • 3/4 pound chicken breast, cooked and shredded
  • 2 Tablespoons barbecue sauce
  • 1 small red pepper, diced
  • 1 scallion, minced
  • salt and pepper to taste
  • chopped fresh parsley to garnish
  1. Mix the dressing ingredients together and set aside. (I like to use a small glass jar so I can just shake everything together.)
  2. Mix everything but the parsley together. Pour the salad dressing over it and toss, then garish with the parsley.

This is great for a hot summer night, especially if you plan ahead and don’t have to cook the rice or chicken! It also works well for entertaining, which is how I used it. I cooked the rice and chicken the night before, then let them heat up to room temperature while I chopped the vegetables and mixed up the dressing. I was serving with a cream of broccoli soup and some fresh sliced tomatoes.

I got the soup ready to the point of adding the cream, then turned it down to way low and covered. I had the salad all mixed up ready to dress and let it sit while my friend and I visited. When it was time to eat, I tossed the salad with the dressing, stirred the cream into the soup, and sliced the tomatoes with some fresh basil, olive oil, and salt.   Very good and very easy!  And moderately healthy.  A winning combination.



  1. […] of the chicken I turned into this nice rice, chicken and artichoke salad. The rest I used tonight for this fantastic sesame no0dle and chicken dish.  The dressing, made […]


This site uses Akismet to reduce spam. Learn how your comment data is processed.