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Marcy’S Hot Chicken Salad

Marcy's Hot Chicken Salad recipe image
This comforting chicken salad blends warm, diced chicken with creamy mayonnaise, sharp cheddar cheese, and crisp celery. The addition of crushed potato chips provides a delightful crunch, while toasted almonds add a nutty depth. It&# 226;ÂÂs a hearty, satisfying dish that works perfectly as a standalone lunch or a light dinner. The mix of textures and the savory, slightly tangy flavor profile make it a crowd-pleaser. Ideal for potlucks, family suppers, or a quick meal on busy weeknights, this recipe brings a unique twist to the classic chicken salad.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 599.2
Dietary: Gluten-free
Description
This comforting chicken salad blends warm, diced chicken with creamy mayonnaise, sharp cheddar cheese, and crisp celery. The addition of crushed potato chips provides a delightful crunch, while toasted almonds add a nutty depth. It&# 226;ÂÂs a hearty, satisfying dish that works perfectly as a standalone lunch or a light dinner. The mix of textures and the savory, slightly tangy flavor profile make it a crowd-pleaser. Ideal for potlucks, family suppers, or a quick meal on busy weeknights, this recipe brings a unique twist to the classic chicken salad.
Ingredients
  • 1 cup diced cooked chicken
  • 1 cup crushed potato chips
  • 2 teaspoons toasted almonds
  • 1 cup chopped celery
  • 1/2 cup mayonnaise
  • 2 cups grated Cheddar cheese
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated onion
  • 1/2 teaspoon salt
Directions
  1. 1
    Preheat oven to 350ðF (175ðC) if cooking raw chicken, or ensure cooked chicken is diced and ready.
  2. 2
    In a small skillet, toast the almonds over medium heat for 2-3 minutes until fragrant, then set aside to cool.
  3. 3
    In a large mixing bowl, combine the diced chicken, chopped celery, grated onion, and grated Cheddar cheese.
  4. 4
    In a separate small bowl, whisk together the mayonnaise, lemon juice, and salt until smooth.
  5. 5
    Pour the mayonnaise mixture over the chicken and vegetable mixture and toss gently until evenly coated.
  6. 6
    Fold in the crushed potato chips and toasted almonds carefully to maintain their crunch.
  7. 7
    Serve immediately while the chips and almonds are still crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 599.2kcal
% Daily Value *
Total Fat 39.5g61%
Saturated Fat 11.4g58%
Cholesterol 135.9mg46%
Sodium 328.0mg14%
Total Carbohydrate 10.7g4%
Dietary Fiber 5.7g23%
Sugars 3.1g
Protein 47.1g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, add the crushed potato chips and toasted almonds just before serving to prevent them from becoming soggy.

If using raw chicken, bake or boil until fully cooked (internal temperature of 165ðF/74ðC), then cool and dice before mixing.

This salad can be stored in an airtight container in the refrigerator for up to 2 days, though the crunch will diminish. Add fresh chips when reheating or serving leftovers.

For a lighter version, substitute half the mayonnaise with Greek yogurt.

Keywords: chicken salad, warm salad, potato chips, toasted almonds, cheddar cheese, celery, mayonnaise, lunch ideas, easy dinner, comfort food, potluck dish, quick recipe, hearty salad, crunchy texture, family meal
Read it online: https://www.chefs-mate.com/recipe/marcys-hot-chicken-salad/