Hot Chicken Salad Recipe
Servings 8
Hot chicken salad recipe made with toasted almonds, celery and potato chips.
Ingredients
- 4 cups chicken fully cooked
- 3 cups celery chopped
- 1 teaspoon salt
- 1 Cup toasted almonds
- 2 teaspoons onion minced
- 1 1/3 Cup Mayonnaise
- 1 Cup cheddar cheese shredded
- 2 Cups potato chips crushed
Instructions
- Combine fully cooked chicken that has been cut into bite size pieces, celery, salt, almonds, onion and mayonnaise.
- Place in 2 quart baking dish and top with shredded cheese and then potato chips.
- Bake at 350° F for 30 to 45 minutes. Serve hot.
Video
Notes
Expert Tip: To toast your own almonds, place single layer onto a baking dish in the oven at 350° F. Bake for 3 to 4 minutes. Check every minute until they are toasted.
Refrigerate: After enjoying this delicious hot chicken salad with potato chips, you can store any leftovers in an airtight container. Keep it in the refrigerator for up to 3 days.
Freeze: Unfortunately, due to the mayonnaise in the recipe, this dish doesn't freeze well. The mayonnaise can separate and change texture when thaw, which can alter the overall quality of the dish.
Reheat Instructions: When you're ready to enjoy your leftover hot chicken salad with potato chips, simply reheat it in a preheated 350°F oven for about 15-20 minutes.
Nutrition
Serving: 1Cup | Calories: 592kcal | Carbohydrates: 17g | Protein: 14g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 782mg | Potassium: 555mg | Fiber: 4g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 1mg