Hot Chicken Salad from Cleveland |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is taken from Bach for More . Ingredients:
1 1/4 cups mayonnaise, not salad dressing |
1/8 cup onion, minced |
3/4 cup cheese, shredded |
3 cups chicken, cooked and diced |
1 1/2 cups celery, sliced |
1 1/2 cups pineapple chunks, drained |
3/4 cup almonds, toasted & chopped |
crushed potato chip, as needed |
Directions:
1. Combine the mayonnaise, onion, and cheese, then toss with the remaining ingredients with the exception of the crushed potato chips.
2. Place the mixture in a flat baking dish and top with the crushed potato chips.
3. Bake in a preheated 400 degree F oven for 10 minutes.
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