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Hot Chicken Salad Recipe

Hot Chicken Salad Recipe photo by Taste of Home

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A creamy mix of crunchy veggies and hot chicken topped with crispy potato chips. The whole family will love this comforting dish from Bernice Knutson in Danbury, Iowa-and you'll love the quick and easy prep!

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Hot Chicken Salad Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

Directions

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat.
Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 826 calories, 68 g fat (13 g saturated fat), 75 mg cholesterol, 1,021 mg sodium, 31 g carbohydrate, 6 g fiber, 25 g protein.

Originally published as Hot Chicken Salad in Simple & Delicious March/April 2008, p46

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Hot Chicken Salad

Hot Chicken Salad

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Reviewed on Jun. 27, 2011 by Leanne Cola

Easy and Tasty! A definite keeper. The only change I made, was, I used boneless, skinless chicken tender, which I lightly seasoned with seasoning salt. So glad I doubled the reciped, because my family gobbled it right up!

Reviewed on Feb. 02, 2011 by <3 feeding family

Since i didn't have all the ingredients the recipe called for i had to put my own touch on it. The first change i made was to the chicken. I used boneless, skinless chicken tenders. I cut them into bit size chucks, seasoned them and baked them for 20mins. Instead of using mayonnaise i use Campbell's cream of celery. i only had green peppers and onions so i cut them up and fried them in butter over high head for 5 mins. I added aMcCormmics Green pepper and garlic seasoning to the onions and green peppers. Finally i mixed it all and baked for 20 min. IT CAME OUT PERFECT!! However, i didn't use the chips.

Reviewed on Oct. 30, 2010 by Mom to Whiskers

It was more expensive to make than my regular meals. Due to the cost, I will probably only make it monthly. It was crunchy, salty, creamy and fairly quick to put together. It is definitely worth everyone making at least once!

Reviewed on Sep. 08, 2009 by ksmylie

To quote my boyfriend: "It's it's melty, it's cheesy, it's crunchy...It's perfect!"