Hot Chicken, Shrimp Or Crab Salad
A versatile and flavorful seafood and poultry salad featuring tender chicken, shrimp, or crab, combined with crunchy celery, cashews, and a creamy mayonnaise dressing. Topped with cheese and potato chips, then baked to perfection, this comforting dish suits casual gatherings and family dinners alike.
Ingredients
- 1 cooked chicken, boned and cut up or 1 pound raw shrimp, cooked and peeled, or 1 pound crabmeat ⓘ
- 2 cups thinly sliced celery ⓘ
- 1/2 cup cashews (optional) ⓘ
- 1/2 teaspoon salt ⓘ
- 1 small onion, grated ⓘ
- 1 cup mayonnaise ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/2 cup grated cheese ⓘ
- 1/2 cup crushed potato chips ⓘ
Instructions
- Combine all ingredients except cheese and potato chips; put in a casserole dish.
- Mix the cheese and crushed potato chips and sprinkle on top of the casserole.
- Bake at 350 degrees Fahrenheit until hot, about 25 to 30 minutes.
Tips & Substitutions
For a twist, consider using Greek yogurt instead of mayonnaise for a lighter option. If you want extra crunch, substitute the potato chips with crushed tortilla chips or panko breadcrumbs. This dish can be made with leftover chicken from recipes like Chicken Veronique or even rotisserie chicken to save time. Adjust the seasoning to taste, especially if using canned crabmeat.
Serving Suggestions
Serve this hearty salad warm, alongside a fresh green salad or with crusty bread for a complete meal. It pairs beautifully with Chicken Crescent Casserole for a comforting dinner spread. Consider adding a side of roasted vegetables or a light soup for a balanced meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350 degrees Fahrenheit until heated through, about 15-20 minutes. If the top becomes too dark, cover with foil to prevent burning while warming.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken, Shrimp Or Crab Salad contains roughly 623 calories, with 16g protein, 56g carbohydrates, and 40g fat. It is an excellent source of protein (32% of the Daily Value) and iron (24% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2131mg per serving (93% 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 make this salad ahead of time?
Yes, you can prepare the salad mixture a day in advance and refrigerate it without the cheese and potato chips. When you're ready to serve, add the toppings and bake. This saves time and makes for a convenient dish for gatherings.
What can I substitute for cashews?
If you have nut allergies or prefer not to use cashews, sunflower seeds or pumpkin seeds can provide a similar crunch. Alternatively, omit them entirely for a nut-free version while still enjoying the creaminess of the salad.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the chicken, shrimp, or crabmeat with cooked quinoa or chickpeas for a protein-rich vegetarian version. This maintains the overall texture while keeping it hearty and satisfying.
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).