Hot Chicken Salad(Great For Luncheons)
A creamy, savory hot chicken salad topped with crunchy potato chips, perfect for luncheons and gatherings, featuring tender chicken, almonds, and a rich, comforting flavor.
Ingredients
Instructions
- Mix the diced cooked chicken, cream of chicken soup, onion juice, salt, diced celery, slivered toasted almonds, mayonnaise, and diced boiled eggs in a bowl.
- Transfer the mixture to a baking dish.
- Top with crushed potato chips.
- Bake at 350°F (175°C) for 30 minutes until heated through and bubbly.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you don’t have onion juice, finely grated onion can work as an alternative. Feel free to add vegetables like bell peppers or peas for extra nutrition. Using roasted chicken adds a nice depth of flavor, and for a crunchier topping, consider using crushed cornflakes instead of potato chips.
Serving Suggestions
This hot chicken salad is perfect served alongside a fresh green salad or pairs beautifully with Tomato Florentine Soup for a comforting meal. Consider offering some crusty bread or rolls for a complete lunch experience. It also makes a delightful filling for sandwiches, especially when served cold the next day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the hot chicken salad in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad(Great For Luncheons) contains roughly 978 calories, with 23g protein, 71g carbohydrates, and 70g fat. It is an excellent source of protein (46% of the Daily Value), dietary fiber (40% of the Daily Value), and potassium (35% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1882mg per serving (82% 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 raw chicken instead of cooked chicken?
It’s best to use cooked chicken for this recipe to ensure food safety and proper cooking time. If you have raw chicken, you can cook it first by boiling or baking until fully cooked, then dice it before mixing it with the other ingredients.
Can I make this dish ahead of time?
Yes, this hot chicken salad can be prepared a day in advance. After mixing all the ingredients, cover the baking dish and refrigerate. Just add the crushed potato chips before baking to maintain their crunchiness.
Is there a vegetarian version of this recipe?
You can create a vegetarian version by replacing the chicken with diced tofu or chickpeas. Use vegetable cream soup instead of chicken soup, and maintain the other ingredients for a delicious meat-free option.
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).