"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathleen Smith
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Chicken Breast, cubed
2 Cups Celery, sliced
1/2 Cup Almonds, sliced
1/2 Tsp. Salt
1/2 Tsp. Accent
2 Tsp. Onion, grated
2 Tsp. Lemon Juice
1 Cup Mayonaisse
1/2 Cup Pineapple Tidbits
1/2 Cup Potato Chips, crumbled
1/2 Cup Cheese, shredded

Directions:
Directions:
Mix everything together except potato chips. Place in a 1-1/2 quart baking dish. Crumble chips on top. Bake at 425 for 15 minutes. To make the chicken for this recipe, bake chicken in oven, skin side down at 350 for 50 minutes. Cool, cube and add to recipe.

 

 

 

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