Hot Chicken Salad – YUM!

A week or so ago, my friend Jacki invited me over to spend a bit of time chatting while our two boys played. As a perk, she served lunch… and boy-oh-boy did I make a pig of myself when it came to the hot chicken salad she served. It was awesome! I plan to make it in June when my inlaws come out to visit for Eli’s birthday, although I am not sure I can wait that long before having it again.

Hot Chicken Salad
2 cups cooked chicken
2 cups diced celery
1/2 cup almonds, slivered and toasted (optional)
1 cup mayo
1/2 teaspoon salt
2 teaspoons grated onion
2 teaspoons lemon juice
1 cup crushed potato chips
1/2 cup grated cheese

Combine thoroughly and put into buttered dish. Top with 1 cup crushed potato chips and 1/2 cup grated cheese. Bake 20 minutes at 350.

Notes: Jacki added minced garlic to the chicken while browning. She also used chow mein noodles rather than crushed potato chips. In her experience, cheddar cheese for the topping works best. She also doesn’t always toast the almonds and sometimes uses other nuts (whatever is on hand).

Jessica

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