Gazpacho Style Chicken and Rice Salad

(5 Ratings)
Recipe Yield: 4 Servings


  • 12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup olive oil, divided
  • 1 stalk celery, chopped
  • 1/4 cup diced red onion
  • 1/4 cup diced peeled cucumber
  • 1/4 cup diced green bell pepper
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped parsley
  • 1 (6.8 ounces) package RICE-A-RONIĀ® Spanish Rice
  • 1 (14-1/2-ounce) can diced tomatoes, undrained
  • 1/4 cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • Feta cheese, for garnish

Preparation Steps

  1. In larger skillet, saute chicken with 1 tablespoon oil, over medium-high heat, for 5 minutes or until chicken is no longer pink inside. Remove from skillet. Place in large bowl with celery, onion, cucumber, bell pepper, olives and parsley. Chill
  2. In same skillet saute rice-vermicelli mix with 1 tablespoon oil until vermicelli is golden brown. Slowly stir in 1-1/2 cups water, tomatoes and Special Seasonings. Bring to a boil. Reduce the heat to low. Cover; simmer 20 minutes or until rice is tender.
  3. Toss Rice-A-Roni, remaining 6 tablespoons oil, vinegar, Worcestershire sauce and ground pepper with chicken mixture. Chill 30 minutes. Serve with cheese.