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Baked Chicken Salad Recipe

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This recipe for Baked Chicken Salad, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Wednesday, May 7, 2008


2 c. cooked chicken tenders, cubed (or ham or turkey)

2 c. croutons (divided)
1 1/2 c. sliced celery
1/4 c. minced onion
1 1/2 c. grated sharp cheddar cheese
1/2 c. sliced or split almonds (toasted or not)
1/8 tsp.pepper

l Tbsp. lemon juice
1 c. Hellmann's Real Mayonnaise


Lay chicken tenders one layer deep in a jelly roll pan. Bake in 400 preheated oven, uncovered, for 10 minutes. You do not need to turn them. Remove from oven and tent with foil until they are cool enough to handle.

With a wide spatula transfer several tenders at a time to cutting board, where it will be quick to slice them into cubes.

Toss lightly together one cup of the croutons, chicken, cheese, celery, almonds, onions and pepper. Add lemon juice and mayonnaise and toss.

Place in 9 x 13 inch casserole. Cover and bake at 350 for 45 miutes. Add rest of croutons on top. Bake uncovered 10 minutes longer.

If you use whole, boned and skinned chicken breasts, bake them at 400 for 20 minutes, turning once. Tent with foil and cool.

Croutons made with olive oil and herbs enhance this chicken salad.




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