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Favorite Hot Chicken Salad Recipe

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When I first tried this dish at a church luncheon, it reminded me of all the wonderful meals my grandma used to make. My family loves the old-fashioned flavor.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 2 cups mayonnaise
  • 1/4 cup lemon juice
  • 5 cups cubed cooked chicken
  • 1 cup sliced celery
  • 1 cup cooked long grain rice
  • 1 cup slivered almonds, toasted
  • 1/4 cup finely chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1-1/2 cups crushed potato chips

Nutritional Facts

1 cup: 789 calories, 65g fat (13g saturated fat), 114mg cholesterol, 545mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 33g protein

Directions

  1. In a large bowl, combine mayonnaise and lemon juice until smooth. Add chicken, celery, rice, almonds, onion and pimientos; mix well. Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and potato chips.
  2. Bake, uncovered, at 325° for 30-35 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Favorite Hot Chicken Salad in Country Chicken Cookbook 1995, p77

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Favorite Hot Chicken Salad

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MY REVIEW
Judy1010
Reviewed Oct. 19, 2013

"This was so good that two different people have requested the recipe. I had given some of the leftovers to a neighbor who had recent surgery and his wife just loved it. As I did not have sliced almonds on hand, I left those out. I'm sure they add a lot to the dish, but are not necessary to have a satisfying experience. This recipe is real easy to make which is a big criteria for me."

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