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Hot Chicken Salad

Baked Hot Chicken Salad with Crunchy Potato Chip Topping Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked, shredded or diced chicken
  • 1 cup finely diced celery
  • ½ cup slivered almonds
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons diced pimiento, drained (optional)
  • 1 ½ cups crushed plain potato chips
  • 2 tablespoons unsalted butter, melted

Method
 

  1. Heat oven to 350°F (175°C). In a large bowl, mix the chicken, celery, almonds, mayonnaise, sour cream, lemon juice, salt, pepper, cheddar, and pimiento (if using) until well combined.
  2. Lightly grease an 8x8-inch baking dish and spread the chicken mixture into an even layer, pressing into the corners.
  3. Toss the crushed potato chips with the melted butter, then scatter them evenly over the chicken mixture all the way to the edges.
  4. Bake for 25 to 30 minutes, until the edges are bubbling and the chip topping is deep golden brown.
  5. Let rest 5 minutes, then scoop onto crisp lettuce leaves and serve immediately.

Notes

Toasting the almonds in a dry skillet for a few minutes before mixing adds noticeable depth. If you prep the filling ahead and refrigerate it, hold off on the chip topping until right before baking so the chips stay crunchy. A final squeeze of lemon over each plate makes the flavors pop.