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Favorite Hot Chicken Salad Recipe

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. YIELD: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

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.

Nutritional Facts

1 serving (1 cup) equals 789 calories, 65 g fat (13 g saturated fat), 114 mg cholesterol, 545 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.

Wine Pairings

Light-Bodied White Wine

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