For a vegetarian option, substitute the chicken with an equal amount of firm tofu, pressed and cubed. Feel free to experiment with additional vegetables such as diced bell peppers, shredded carrots, or peas for added color and nutrition. Adjust the amount of mayonnaise to your preference for desired creaminess. For a tangier flavor, add a squeeze of lemon juice or a dash of vinegar to the dressing. If you prefer a lighter dressing, substitute some of the mayonnaise with plain Greek yogurt. Ensure the rice is completely chilled before adding the other ingredients to prevent the salad from becoming soggy. This salad is best served cold and can be made a day ahead of time.
Rice-A-Roni Salad
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS300
Elevate your potluck game with this vibrant Rice-A-Roni salad! A delightful medley of textures and flavors, this dish combines the comforting familiarity of Rice-A-Roni with crisp vegetables and tender chicken, all bound together by a creamy, tangy dressing. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol19 mg
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Fiber2 g
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Protein6 g
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Saturated Fat2 g
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Sodium115 mg
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large saucepan over medium heat, combine the rice-vermicelli mix and butter. Cook, stirring frequently, until the vermicelli turns a beautiful golden brown. (Approximately 5-7 minutes)
02 Step
Recipe View Slowly pour in the water and stir in the seasoning packet. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the rice is tender. (20-25 minutes)
03 Step
Recipe View Remove the saucepan from the heat and let it sit, covered, allowing the rice to fully absorb the remaining moisture. (3-5 minutes)
04 Step
Recipe View Transfer the cooked rice to a large serving bowl and refrigerate until completely chilled.
05 Step
Recipe View Once the rice is chilled, add the chopped green onions, water chestnuts, celery, and cooked chicken to the bowl.
06 Step
Recipe View In a separate small bowl, whisk together the mayonnaise, Worcestershire sauce, salt, and pepper.
07 Step
Recipe View Pour the dressing over the rice and vegetable mixture and gently stir until everything is evenly coated.
08 Step
Recipe View Chill in the refrigerator until serving time to allow the flavors to meld together beautifully.
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Josianne Spencer
Apr 27, 2025Emily L: I made this for a potluck, and it was completely gone in minutes! I'll definitely be making it again.
Mabelle Dubuque
Dec 16, 2024Ashley M: I'm not a huge fan of water chestnuts, so I substituted them with some chopped cucumber. It was still delicious!
Flavie Roob
Sep 2, 2024Chris T: I used a little less mayonnaise and added some Dijon mustard to the dressing. It was fantastic!
Lulu Cummerata
Jul 2, 2024Sarah J: This salad was a huge hit at our family gathering! Everyone loved the combination of flavors and textures.
Blake Franecki
Nov 17, 2023Michael B: I added some shrimp instead of chicken, and it was absolutely delicious! Thanks for the great recipe.
Rhea Dubuque
Nov 11, 2023Jessica P: I love that this salad can be made ahead of time. It's perfect for busy weeknights.
Ciara Jakubowski
Nov 9, 2023David K: The instructions were clear and easy to follow. My salad turned out perfectly!
Baron Larkin
Jul 24, 2023Tiffany S: So yummy and easy to make! My kids even enjoyed it, which is a win in my book.
Gilberto Hahn
Jun 15, 2023Brian R: This is now my go-to recipe for Rice-A-Roni salad. Thanks for sharing!