Hot Or Cold Chicken Salad Recipes

HOT OR COLD CHICKEN SALAD

Hot or Cold Chicken Salad image

My husband brought this recipe home after having it for lunch at a friends home. We discovered it was great hot or cold. My neighbors request this salad cold for our get-togethers.

Provided by Grandma Joan

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 eggs, hard-boiled and chopped
2 cups instant rice, prepared as directed
3 cups cooked chicken, diced (I use leftover rotisserie chicken)
1/2 cup thinly sliced green onion (tops and bottoms)
8 ounces sliced water chestnuts
1/2 cup slivered almonds
1/2 cup cashews
1 cup diced celery
2 ounces pimentos, diced (1/2 cup diced red bell pepper)
3/4 cup mayonnaise, I use light sometimes
3 tablespoons lemon juice
1/2 teaspoon lemon pepper
1 (10 1/2 ounce) can cream of chicken soup, I use fat-free (condensed)

Steps:

In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
If salad seems dry add a little chicken stock to moisten.
If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.

HOT & COLD CHICKEN SALAD

Hot & Cold Chicken Salad image

A sizzling top blankets this cool dish, to the surprise of everyone! This recipe has a surprise or two that will restore your faith and interest in the dish. Cook time is marination.

Provided by SmHerndon

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked chicken, diced
2 stalks celery, diced
3 tablespoons French dressing
salt & fresh ground pepper
1/2 cup mayonnaise
3 ounces sour cream
3 tablespoons slivered almonds
2 cups potato crisps, crushed, Pringles are good
4 ounces cheddar cheese, grated
1 dash garlic powder

Steps:

Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste.
Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve.
About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish.
Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.

Nutrition Facts : Calories 477, Fat 36.2, SaturatedFat 12.2, Cholesterol 101.6, Sodium 572.1, Carbohydrate 11.7, Fiber 1, Sugar 5.3, Protein 26.6

HOT OR COLD CHICKEN SALAD

Hot or Cold Chicken Salad image

Number Of Ingredients 8

Ingredients

1 boneless skinless chicken breast half, cooked and cubed
4 tablespoons mayonnaise
1 cup Cheddar cheese
1 tablespoon Dijon style mustard
1 tablespoon onion, chopped
1 tablespoon red bell pepper, chopped
1 tablespoon parsley, chopped
4 strips bacon, cooked crisp and crumbled

Steps:

1. Mix all ingredients together. Place in refrigerator to cool or bake at 350° F for 20 minutes til hot and bubbly.

Nutrition Facts : Nutritional Facts Serves

COOL & CRUNCHY CHICKEN SALAD

Cool & Crunchy Chicken Salad image

When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves

Steps:

In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

HOT CHICKEN SALAD

Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

Heat oven to 350 degrees with a rack positioned in the center.
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

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