1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
1 jar (14-1/2 ounces) 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 (2-1/4 ounces) sliced ripe olives, drained
1 cup mayonnaise
4-1/2 teaspoons ranch salad dressing mix
Lettuce leaves, optional
Description
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.
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