California Hot Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an excellent way to use up left-over chicken or turkey. I found some recipe cards at a yard sale in Florida. This recipe in particular comes from Brook Lodge in Michigan. Ingredients:
3 cups cooked diced chicken |
2 cups thinly sliced celery |
1/2 cup slivered salted almond |
1/4 cup pimiento, cut in narrow strips |
1 1/4 cups mayonnaise |
3 tablespoons lemon juice |
2 tablespoons grated onions |
1 teaspoon salt |
1 cup crushed potato chip |
1/2 cup grated american cheese |
sugar, if needed, to taste |
Directions:
1. Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
2. Blend mayonnaise and lemon juice and add to the first mixture.
3. Spread in a greased casserole.
4. Mix grated cheese and potato chips. Sprinkle over casserole.
5. Bake in a preheated oven at 375 degrees until lightly browned and heated through.
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