WARM CHICKEN SALAD RECIPE RECIPES

HOT CHICKEN SALAD RECIPE | ALLRECIPES

Hot Chicken Salad Recipe | Allrecipes image

I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.

Provided by NORMAG

Categories Salad

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

2?½ cups chopped, cooked chicken meat
2 cups chopped celery
½ cup chopped salted almonds
¼ cup chopped green bell pepper
2 tablespoons minced onion
2 tablespoons chopped pimento peppers
¾ teaspoon salt
2 tablespoons lemon juice
½ cup mayonnaise
? cup shredded Swiss cheese
3 cups crushed potato chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

Nutrition Facts : Calories 288.2 calories, CarbohydrateContent 13.3 g, CholesterolContent 30.7 mg, FatContent 21.1 g, FiberContent 2.1 g, ProteinContent 12.6 g, SaturatedFatContent 4.6 g, SodiumContent 363.3 mg, SugarContent 1.2 g

WARM CHICKEN SALAD RECIPE - FOOD.COM

Warm Chicken Salad Recipe - Food.com image

I've not tried this, but am saving it here for future reference. If you try it first, please do let me know what you think! (from Gillian McKeith's You Are What You Eat.)

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 skinless chicken breasts
75 g green beans, trimmed
75 g asparagus spears
6 cherry tomatoes, halved
2 tablespoons pine nuts
4 tablespoons chopped fresh basil
1 cup baby salad leaves
2 tablespoons extra virgin olive oil
1 teaspoon cider vinegar
1 teaspoon Dijon mustard

Steps:

Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 – 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.
Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
Serve in a large salad bowl, garnished with the baby salad leaves.

Nutrition Facts : Calories 238.8, FatContent 12.9, SaturatedFatContent 1.8, CholesterolContent 75.5, SodiumContent 156.5, CarbohydrateContent 3.8, FiberContent 1.4, SugarContent 1.7, ProteinContent 26.8

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