Hot Chicken Salad

I have mentioned on the blog before how much we love chicken salad, especially my husband who grew up eating his mom’s famous chicken salad from the tea room. To see the recipe and read a little background story click here. Several years ago while attending a wedding shower the host served hot chicken salad and immediately after trying it I knew I needed to recreate this dish at home. This is a great dish to serve as a simple weeknight dinner along with a salad and makes wonderful leftovers for lunch the next day. And since chicken salad is a popular item to serve at wedding and baby showers it’s a great way to switch up an old favorite.

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Recently Jason and I had a date night that consisted of an indoor picnic and a movie in the comfort of our living room and a sleeping newborn between us. In trying to keep with typical “picnic” foods I chose to make chicken salad and since our picnic gave us access to an oven I figured this was the perfect opportunity to give this recipe another shot. It was just as good as I remembered  and will certainly be making more appearances in our lunch and dinner rotation.

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 Hot Chicken Salad
(Recipe serves 2 to 3 people)

Ingredients:
 1lb. cooked chicken breast, diced ( about 2 cups)
– 1 cup celery, diced
– 1/2 teaspoon salt
–  1/2 cup light mayonnaise
– 2 tablespoons lemon juice
– 1/4 cup slivered almonds
– 1/4 cup diced onion
– 1/2 cup whole wheat panko crumbs
– 1/2 cup 2% shredded cheddar cheese

Directions:
Combine the first 7 ingredients into a small to medium-sized casserole dish, mixing well.
– Top with the panko crumbs and cheese.
– Bake in a 350 degree oven for 30 minutes.
– Serve immediately.

 

 

 

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By | 2018-06-01T09:38:46+00:00 May 9th, 2013|Chicken, Food|0 Comments

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