Hot Chicken Salad Appetizer
A creamy, cheesy hot chicken salad appetizer with crunchy almonds and potato chips, perfect for gatherings and served with crispy bread for a delightful start.
Ingredients
Instructions
- Mix together cooked chicken, chopped celery, slivered almonds, chopped onion, mayonnaise, lemon juice, salt, and pepper.
- Save 1/2 cup of shredded Cheddar cheese and crushed potato chips for topping.
- Spread the mixture into a 9 x 13-inch baking dish.
- Sprinkle the remaining shredded cheese and crushed potato chips over the top.
- Bake at 375°F (190°C) for 20 to 30 minutes until bubbly and golden.
- Serve with pita wedges or small slices of rye bread.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for half of the mayonnaise. If you don't have slivered almonds, chopped walnuts or pecans work well too. To save time, use a rotisserie chicken. This dish can also be made ahead of time and refrigerated before baking, making it a great option for gatherings, similar to Easy Chicken Tetrazinni.
Serving Suggestions
Serve the hot chicken salad appetizer with pita wedges or small slices of rye bread for a delightful crunch. Pair it with a light salad or fresh vegetable platter for a complete meal. It also pairs beautifully with American recipes like Country Mustard Chicken for a hearty spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. This dish can also be reheated in the microwave, but the texture may differ slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad Appetizer contains roughly 197 calories, with 8g protein, 18g carbohydrates, and 11g fat. It is an excellent source of vitamin C (114% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1301mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works wonderfully in this recipe and can provide a different flavor profile. Just ensure that it's cooked and shredded similarly to the chicken. It’s a great way to repurpose holiday leftovers.
Can I make this dish ahead of time?
Yes, you can prepare the chicken salad mixture and store it in the refrigerator for up to 24 hours before baking. Just add the reserved toppings right before baking to ensure they stay crunchy and don’t get soggy.
What can I substitute for mayonnaise?
For a healthier option, you can use plain Greek yogurt or a mixture of yogurt and mayonnaise. This will still give you creaminess while reducing calories. You can also experiment with avocado for a unique flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).