Clay Street Deli and Annie's Pantry

Salads, Dressings, & Sauces · Page 20

Crunchy Hot Chicken Salad (author's favorite)

Yield: 6 to 8 servings

Ingredients

  • 3 cups diced cooked chicken
  • 1 cup finely chopped celery
  • 2 tsp chopped onion
  • 1/2 cup sliced almonds
  • 1 can (10 3/4 oz.) cream of chicken soup, undiluted
  • 1 1/2 cups cooked rice
  • 1 Tbs lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup water
  • 3/4 cup mayonnaise
  • 3 hard cooked eggs, sliced
  • 3/4 cup shredded cheddar cheese
  • 2 cups crushed potato chips

Instructions

Combine first 9 ingredients, toss gently and set aside. Combine mayonnaise and water; beat with wire whisk until smooth. Pour over chicken mixture. Stir well. Add eggs and toss gently. Spoon into greased 2 quart shallow baking dish. Cover and refrigerate 8 hours or overnight. Bake at 450 degrees for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese. Bake an additional 5 mintues. Yield: 6 to 8 servings.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 20.