Hot Chicken Salad

by kara on May 2, 2011

Each spring, I start to crave my mom’s recipe for Hot Chicken Salad.   Over the years, I’ve made it a little lighter and added more seasoning.  It’s the perfect main dish to make on a week night, particularly if you boil the chicken the night before.   I often serve Hot Chicken Salad with a side of green vegetables (usually asparagus or green beans).  Sometimes I add an English Muffin or piece of crusty bread.

Hot Chicken Salad

3 cups diced cooked chicken (3 chicken breasts-cook by boiling for 25 minutes on medium to medium-low heat, then cool before dicing)

2 cups diced celery

1 cup sliced almonds

1 cup light mayonnaise

2 Tbsp. lemon juice

2 tsp. diced onion

Freshly ground pepper

Sprinkling of Hungarian Paprika

1/2 cup crushed potato chips (I use Pringles)

1/2 cup shredded Parmesan cheese

Directions: Preheat oven to 450 degrees.  Lightly mix the chicken, celery, and almonds in a large bowl.  In a separate bowl, mix the mayonnaise, lemon juice, onion, and ground pepper.  Combine the 2 mixtures and place in an 8×8 baking dish.   Sprinkle with ground pepper and paprika. Bake for 20 minutes.   Top the chicken salad with the cheese and chips.  Bake for an additional 10 minutes or until the crust is golden.

This recipe makes for great leftovers the following day.   It’s already in my lunchbox.

 

 

 

 

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