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Crispy Hot Chicken Salad Recipe

Crispy Hot Chicken Salad Recipe

Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! —Bernice Knutson, Danbury, Iowa
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
  • 3. 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 cup: 826 calories, 68g fat (13g saturated fat), 75mg cholesterol, 1021mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 25g protein .

Reviews for Crispy Hot Chicken Salad

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MY REVIEW
Leanne Cola User ID: 5964586 207830
Reviewed Jun. 27, 2011

"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!"

MY REVIEW
<3 feeding family User ID: 5801725 140162
Reviewed Feb. 2, 2011

"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."

MY REVIEW
Mom to Whiskers User ID: 5448192 158058
Reviewed Oct. 30, 2010

"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!"

MY REVIEW
ksmylie User ID: 3000381 69212
Reviewed Sep. 8, 2009

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

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Wine Pairings

Full-Bodied White Wine

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