Hot Chicken Salad
An old twist on the traditional chicken salad served hot! This dish brings plenty of crunch along with loads of tender chunks of chicken – a delicious savory chicken salad.
Equipment
- Small baking dish (I use an oval dish that is 12” x 9” x 2” deep.)
Ingredients
- 2 cups cubed roasted chicken
- 2 cups chopped celery, about 2 to 3 stalks
- ⅓ cup finely chopped sweet onion
- 1-¼ cup 1-¼ cup chopped cremini mushrooms, about 5 mushrooms
- ½ cup toasted sliced or silvered almonds
- 1 cup mayonnaise, preferably Duke’s
- 2 tablespoons freshly squeezed lemon juice, about 1 small lemon
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1-¼ cups crushed potato chips
- ½ cup shredded or shaved cheese, fontina, Parmesan, cheddar or a blend
Instructions
- Preheat oven to 400-degrees.
- Mix the chicken along with the celery, onion, mushrooms, almonds, mayonnaise, and lemon juice. Season with the kosher salt and pepper.
- Spoon the chicken salad into a small baking dish that has been lightly sprayed with a cooking spray.
- Mix the crushed chips with the cheese. Sprinkle the chips and cheese over the top of the chicken salad.
- Bake in a 400-degree oven for 30 minutes until the chips are toasted and the chicken salad is hot and bubbly.
- Let the dish rest for about 5 minutes. Serve hot.
Notes
To reheat any leftovers, place the chicken salad in a 350-degree oven for about 15 minutes.