Crispy Hot Chicken Salad

Name: Crispy Hot Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (9 ounces) frozen diced cooked chicken breast, thawed; 2 cups thinly sliced celery; 1 can (8 ounces) sliced water chestnuts, drained; 1/2 cup chopped almonds; 1/3 cup chopped green pepper; 1 jar (2 ounces) diced pimientos, drained; 2 tablespoons finely chopped onion; 2/3 cup shredded Swiss cheese, divided; 1 cup mayonnaise; 2 tablespoons lemon juice; 1/2 teaspoon salt; 2 cups crushed potato chips

Total Time Prep: 15 min. Bake: 30 min.

Yield 4 servings

Test Kitchen Approved

Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! —Bernice Knutson, Danbury, Iowa

Ingredients

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

Directions

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat.
Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts

1-1/4 cups: 826 calories, 68g fat (13g saturated fat), 75mg cholesterol, 1021mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 25g protein.

Recipe Creator