Hot Chicken Salad – Not Just For Picnics or Lunch

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This Hot Chicken Salad is a recipe that is near and dear to my heart. I’ve been eating this since I was a little girl and it still makes me smile to this day. It’s one of my favorite summer sandwich recipes that I can sit out on the porch and enjoy. Any type of salads seem to be a favorite for all.

Really I like to eat it by itself, with great crispy crackers with a little fruit and cheese.

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This recipe has actually been in my family for years and I’m so happy to be sharing it with all of you. My Aunt Mega introduced this to me for the first time and this was her go-to dish for an outdoor event with friends.  Served at room temperature is a great option as well.

I still remember the shock of how good it was. Like, really really good. This is why it’s delicious and on my mind, always. Now that the weather is warming up a bit, I’ve added this simple chicken recipe to a frequent rotation in my meal planning. 

 

Hot Chicken Salad – Not Just For Picnics or Lunch

This dish was always a hit because it’s unique. Most lunch salads are cold that we know about, right? Like this  Easy Cucumber and Tomato Salad or this Roasted Golden Beet and Goat Cheese Salad. But this recipe is served hot. And it’s delicious. 

It’s great too at room temperature so it’s perfect to take for a picnic or serve at a brunch.

My cousin Linda (Aunt Mega’s daughter) of Bushel and a Pickle, says she even serves it for brunch.

I like to actually make this up the night before and let the flavors simmer a bit overnight. Add the chip topping right before baking.  But it’s just as delicious to cook it up and eat it right then and there, too. 

What is the fastest way to cook chicken?

In my opinion, boiling the chicken for this dish is super fast. I like to do that as it’s an easy way to cook the chicken entirely before cutting it up for this dish.

And since a lot of the flavors come from the other added ingredients, I don’t really have to worry about seasoning the chicken before cooking it. 

At what internal temperature is chicken cooked all the way?

For the chicken to be considered a safe temperature to eat, it needs to be at 165 degrees. The easiest way to know the internal temperature is to use a meat thermometer and check. Make certain that you test in the middle of the meat so that you’re getting an accurate reading. 

Ingredients needed to make Chicken Salad with Almonds

• 3 cups diced chicken
• ½ cup chicken broth
• 1 cup slivered or sliced almonds
• 1 small jar of pimento strips
• 2 cups chopped celery
• 1 tablespoon lemon juice
• 1 tablespoon minced onion
• 1 ½ cup mayonnaise
• 1 teaspoon salt
• 1 cup crushed plain potato chips
• ½ cup grated mild cheddar cheese

How to make Hot Chicken Salad

This salad recipe is fast and easy to make! Once you cook up the chicken, the rest is a breeze.

Boil chicken breasts until done. Let cool. 

Dice into 1/2″ cubes. Chop other ingredients.

Combine all ingredients in a medium bowl, except cheese and chips.

Pour this into a greased 9 x 13 casserole dish.

Sprinkle the cheese on top, then the chips.

Bake at 350 for 20 – 25 minutes, just until hot all the way through.

How do you eat hot chicken salad?

There are actually a few different ways that you can serve up this dish. I like to eat it between two toasted pieces of bread but it’s also great to eat with crackers or even pita bread. It can be like a dip as well so this gives so many options to enjoy. 

How to store leftover chicken salad

Make certain to store this in the fridge with a lid. That way you can reheat and enjoy it later down the road as well. This simple salad recipe is addictive, so be ready! 

More Delicious Salad Recipes

With warmer temperatures showing up, it’s time we all think more about salads, not just as a side dish, but as an entree.

• Strawberry Pretzel Salad Recipe, A Southern Tradition
• Simple As Can Be Taco Bar Corn Salad
• The Perfect Loaded Potato Salad Recipe

 

 

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