I’m almost 98%* certain the answer is, “Yes, my friends would love me if I didn’t make the Artichoke Chicken Salad.” I’m just as certain, however, that being the purveyor of this side dish didn’t hurt when guest lists were being developed in the early days of my St. Louis social life.
Looking back, I’m glad I didn’t have to rely wholly on my classic good looks and sparkling personality to get me through the door.
Artichoke Chicken Salad was my ticket in. It helped break the ice: “So, which dish is yours?” It gave acquaintances a reason to follow up with me: “Would you mind sharing that recipe? It helped people get to know me: “What’s in that dish?” It also became the foundation that helped establish me as a go-to contributor for all kinds of party nosh: “I just made partner! Can you help me put together a celebration menu?”
Now, 12 years later, I’m fully ensconced in a wonderful group of true friends. Together we’ve celebrated life’s greatest joys and weathered its cruelest blows. We’ve planned and plotted; laughed and cried; risen and fallen; we’ve recovered and thrived. Rarely have I walked through any door without my ticket, and it never fails to deliver yummy satisfaction regardless of the occasion.
I’m thrilled to share this often-requested recipe with you.
Artichoke Chicken Salad **
1 Roasted chicken from your grocery store
1 Red bell pepper, diced
1 Yellow pepper, diced
1 Red onion, small to medium (depending on your taste), finely diced
2 Jars of Progresso marinated (in OIL) artichoke hearts, drained, chopped, and liquid reserved
2 Boxes of Near East long grain and wild rice, cooked per the package
1 Cup of Hellman’s mayonnaise
Step one: Cook the long grain and wild rice per the package and set aside to cool.
Step two: Take the skin off of the chicken and the meat off the bones. (Use is all!) By hand, shred the meat.
Step three: In a large bowl, combine the chicken with the red pepper, yellow pepper, red onion, and chopped artichoke hearts.
Step four: In a medium bowl, whisk the reserved artichoke marinade with the mayonnaise until it becomes a smooth dressing. Set aside for a moment.
Step five: Add the cooled rice to the chicken and vegetables, and mix well.
Step six: Pour all of the dressing over the top, mix well, and refrigerate.
I hope this recipe works magic for you like it has for me. If this this kind of dish isn’t your cup of tea, take some time to develop your own signature offering for pot-luck parties. Between football season and holiday events, the invitations will begin arriving soon. Whether it’s a dip, dessert, side, or a cocktail, please know that I plan to Eat It, St. Louis!
* Why not 100%? Well, that would be a blatant act of hubris that would call for a God smack. A little humility never hurt anyone.
** Notes: This is a recipe for which the brand of ingredients makes a difference (in my opinion). The Near East doesn’t taste as salty as others; the Progresso oil-based marinade has perfect balance. Don’t panic if you can’t find the exact brands, however. This salad is delicious no matter what. It’s fool proof. Unless you get water-packed artichokes … then salad has no flavor and the dressing falls apart. Also, in the original version, which my mom makes, the salad calls for a can of sliced black olives. I don’t like olives, so I leave them out. But in all fairness, I thought you should know.
*** Thanks to Mark, my talented husband, for having a better eye for proportion and balance than I. I’d have no photography with this post otherwise. xo