Cook the Chicken-Rice-a-Roni according to package directions. Let cool.
While rice is cooking, drain the artichoke hearts and green olives.
Even though the hearts say they are quartered, I always quarter them and cut them into halves or thirds. This lets me find any tough leaves and remove them.
Put all ingredients together in a bowl. Add the three heaping tablespoons of mayo onto the salad. Mix well and enjoy! To double or even triple the recipe, just add extra boxes of the rice, artichoke hearts and green olives.