Hot Chicken Salad
Published February 1, 2022
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into ½-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
½ cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed
Nutritional analysis per serving (6 servings)
23 grams carbs; 142 milligrams cholesterol; 817 calories; 22 grams monounsaturated fat; 24 grams polyunsaturated fat; 11 grams saturated fat; 60 grams fat; 3 grams fiber; 711 milligrams sodium; 46 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees with a rack positioned in the center.
- Step 2
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Step 3
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Step 4
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
Private Notes
Comments
My mom made this for years. She was a terrible cook.
I wonder how this recipe would taste with French's® French Fried Onions instead of potato chips?
Excellent recipe that we’ve been baking for years! We use individual ramekins which makes this dish really fun for casual Saturday night dinner parties.
This is one of my late mother’s “special company” dishes. It is almost exactly as it appears in Pines and Plantations Cookbook from Thomasville, GA. That one included a can of condensed Cream of Chicken soup.
This recipe—or one very close to it—appeared in the first edition of Pasadena Prefers, the Junior League of Pasadena cookbook, maybe from the ‘60s. My mother used to make it for company because she thought it was elegant and yet simple to make. I have to admit that I wouldn’t mind eating it again just for the guilty pleasure of it all.
I grew up in the Midwest and was tortured by the casseroles my mother served for dinner. First step, pick through the glop on plate to remove celery. Then “move over” any soggy potato chips. The pieces of chicken are pretty good. The next evening, likely a casserole with Campbell’s Cream of Chicken … more flavor, healthier, too! And can’t forget to mention the canned fruit, treat was the cherry that my mother made sure all kids had at least one! Yay a cherry, but then suffered through can of green beans as well. I’m sure I’m not alone in suffering through cooking of 70’ and 80’s!! (sorry mom!)