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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. – chicken breast, cooked
½ c. – green pepper, diced
½ c. – almonds, toasted & sliced
1½ c. – celery, diced
½ c. – stuffed green olives, chopped
mayonnaise to bind it together (I don’t measure, but maybe 1½ to 2 c., but not too much to make it soupy)
2½ c. – Colby OR cheddar cheese, shredded
3 c. – potato chips, coarsely crushed
Directions:
Directions:
I use skinless, boneless chicken breasts, 4 or 5. Boil the chicken, let it cool and then dice it. Sometimes I use canned chicken. Costco sells it in packages of 6 or 12 oz. cans. I use 4 cans. If you use canned chicken, drain the liquid and save it for soup or gravy.

Mix the chicken, celery, green pepper, olives, almonds with enough mayonnaise to keep it together, but not too much mayo. Place it in a 9 x 13 x 13 baking dish. Place shredded cheese on top. If you are baking it at once, spread the potato chips on top.

Bake at 350Ί for 30 minutes, or until it is bubbly and chips are golden brown.
Personal Notes:
Personal Notes:
If you make ahead of time, place the potato chips on top just before baking, otherwise, they will get soggy. This is a great dish for a potluck. Makes 12 servings.

 

 

 

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