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Crispy Hot Chicken Salad

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.
  • Makes
    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

  • 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.
Nutrition Facts
1-1/4 cups: 826 calories, 68g fat (13g saturated fat), 75mg cholesterol, 1021mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 25g protein.

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