Classic Hot Chicken Salad Recipes

CLASSIC HOT CHICKEN SALAD

Steps:

• Preheat oven to 425 F.
• Butter a 2-quart baking dish or baking pan.
• Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
• Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
• Spoon the chicken salad mixture into the prepared baking dish.
• Sprinkle with the shredded cheese.
• Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
• Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
• Garnish with chopped green onion tops or parsley, if desired.
• Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
• To toast the almonds, spread them out in a single layer in a dry skillet.
• Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
• Remove to a plate or bowl immediately so they won't over brown.
• To make homemade toasted breadcrumbs , heat the oven to 325 F.
• Cut or tear fresh or day-old bread into small pieces.
• Spread out on a large rimmed baking sheet.
• Sprinkle with a small amount of kosher salt , if desired.
• Bake for about 12 to 14 minutes, or until dry and lightly browned.
• Crush the dried bread coarsely or finely and use in the recipe.
• Freeze extra breadcrumbs in a zip-close food storage bag.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.