Rice and Chicken Salad

    35 minutes

    This is a great side dish for a potluck or barbecue. You can vary it by substituting prawns for chicken.

    92 people made this

    Serves: 8 

    • 300g cooked rice, chilled
    • 1 bunch spring onions, chopped
    • 1 (220g) tin water chestnuts, drained and chopped
    • 1 cup chopped celery
    • 1 cup chopped cooked chicken breast meat
    • 1/2 cup mayonnaise
    • 1 dash Worcestershire sauce
    • salt and pepper to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. To the cooked rice, add the spring onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

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    Reviews in English (84)


    I work for a caterer and we make a salad like this only we add marinated artichoke hearts with some of the juice, red, green, and yellow bell peppers, cashews and some curry powder to our recipe. It is great!!  -  08 Aug 2000  (Review from Allrecipes USA and Canada)


    This recipe was excellent! The first time I made it I used beef flavour Rice A Roni (was serving it with a barbequed roast beef for my future inlaws), added salad shrimp and chopped red and green peppers, second time with chicken flavoured rice and shrimp. Everyone loved it and requested the recipe! I'm usually not a fan of cold rice salads but this was great!  -  02 Aug 2002  (Review from Allrecipes USA and Canada)


    I've made this recipe twice this week for company. I added red peppers for color and this last time I eliminated the celery and added blanched pea pods and blanched corn. It was wonderful and a great way to get some veggies into kids.  -  22 Jun 2002  (Review from Allrecipes USA and Canada)