Ingredients :
- 1 package chicken-flavored rice and vermicelli mix
- 1 jar grilled marinated or plain marinated quartered artichoke hearts
- 2 cups chopped rotisserie chicken
- 8 bacon strips, cooked and crumbled
- 1/2 cup finely chopped sweet onion
- 2 celery ribs, finely chopped
- 1/2 cup finely chopped sweet red pepper
- 1 can sliced ripe olives, drained
- 1 cup mayonnaise
- 4-1/2 teaspoons ranch salad dressing mix
- Lettuce leaves, optional
Directions :
- Prepare mix according to package directions. Transfer to a large bowl. Refrigerate until chilled, about 30 minutes.
- Drain artichokes, reserving 2 tablespoons marinade from jar (discard remaining marinade or save for another use). Add chicken, bacon, onion, celery, red pepper, olives and drained artichokes to rice mixture.
- In a small bowl, whisk mayonnaise, 2 tablespoons reserved artichoke marinade and ranch seasoning; gently stir into rice mixture. If desired, serve on lettuce leaves.
