Hot Chicken Salad Recipe - Allrecipes.com
Hot Chicken Salad Recipe
  • READY IN 35 mins

Hot Chicken Salad

Recipe by  

"I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
  3. Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2005

This casserole needed a little more *zing*, so I added 1 more TBS. lemon juice. I also dusted the top with more sliced almonds. It made it more appetizing than crushed chips.

 
Most Helpful Critical Review
Dec 21, 2010

I thought it was so-so. But being a single mom of 5, not one of my kids wanted a second bite so it's not worth me making it again. I thought I had them with the chips on top but no way.

 
Oct 09, 2003

A very good recipe. It takes a little more time to gather all the ingredients but once you have them it is very easy to make. It's great as a side to dinner or can even be dinner itself.

 
Aug 30, 2003

I love this recipe!!!

 
Sep 14, 2008

My mother made something very similar, except I remember hers included some poultry seasoning. My version turned out quite good considering all of the substitutions I made - a little bit of this and a little bit of that to be cleaned out of my refrigerator. I used deli mesquite chicken, roasted red peppers, chopped artichoke hearts, green onions, and cashews, folded in the mayo/lemon juice mixture and topped with crushed potato chips & cheddar/mozzarella cheese.

 
Jun 27, 2005

This is delicious! Great dinner recipe!

 
Nov 09, 2009

This was good - well-received. I wouldn't say I was blown away however. I roasted the chicken first with my standard method: olive oil, salt, white pepper, and celery salt. I doubled the reipce, and used slivered almonds instead of salted. Also, an orange pepper for color instead of green. It is a good base recipe to use and tweak.

 
Feb 16, 2006

This was really good, and my kids loved it! Go figure...

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 21.1 g
  • 33%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Black Lemon Chicken Salad

Here’s a simple roast chicken dish that’s bursting with flavor.

How to Make Chicken Salad

See how to make a tasty, tangy chicken salad in three simple steps.

Fruity Curry Chicken Salad

See how to make a tasty curry chicken salad with lots of healthy fruit.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States