Hot Chicken Salad

Serves: 4
Total Calories: 596


2 cups cooked chicken, in chunks
1 1/2 cups chopped celery
1/2 cup slivered almonds
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons grated onions
1 1/2 tablespoons lemon juice
1/2 cup shredded Cheddar cheese
1 cup crushed potato chip


Combine all but last 2 ingredients, and put in greased shallow casserole dish. Sprinkle with cheese, and top with potato chips. Bake at 425° for 30 minutes.

Editor's Extra: Though called “salad,” this is generally served on a dinner plate like any chicken casserole. Great on crackers, in a sandwich, or scooped on a pineapple slice as a “salad.”

Fun Fact: The world’s largest reef system is composed of over 2,900 individual reefs and 900 islands stretching over an area of approximately 133,000 square miles. The Great Barrier Reef is located in the Coral Sea, off the coast of Queensland in northeast Australia.

Nutritional Facts:

Serves: 4
Total Calories: 596
Calories from Fat: 520

This Hot Chicken Salad recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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Hot Chicken Salad

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