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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I recently went to one of the local eateries to try their new Hot Chicken Salad . It was so good and I asked for the recipe. I was told it was a TOP secret recipe and I couldn't have it....well, let me tell you...I haven't stopped looking for a recipe that would equal it. Guess WHAT? I found the recipe in a 1950's Vintage 4-H cookbook. I made a few changes and wanted to share, so here goes.... Ingredients:
3 cups cubed cooked chicken |
2 cups chopped celery |
1/2 cup finely minced sweet onion |
4 hard-boiled eggs, finely chopped |
2 tablespoons lemon juice |
2/3 chopped almonds (toasted) |
1/3 teaspoon seasoning salt |
1 cup mayonnaise |
1 1/2 cups crushed potato chips (plain) |
Directions:
1. Combine chicken, celery, onion, eggs lemon juice, almonds and salt in large mixing bowl.
2. Add mayonnaise and mix well.
3. Place in a 13x9-inch square casserole dish and cover top with potato chips.
4. Bake for 15 minutes at 400°F.
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