Morgan'S Grandmama Ruth'S Hot Chicken Salad
A creamy, savory hot chicken salad topped with cheese, potato chips, and almonds, perfect for family dinners or potlucks with comforting flavors and crispy textures.
Ingredients
- 4 cups cooled, cut-up chicken ⓘ
- 2 tablespoons lemon juice ⓘ
- 3/4 cup mayonnaise ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon MSG ⓘ
- 2 cups chopped celery ⓘ
- 4 hard-boiled eggs, chopped
- 3/4 cup cream of chicken soup ⓘ
- 1 teaspoon finely minced onion ⓘ
- 2 cans pimentos, cut fine ⓘ
- 1 1/2 cups crushed potato chips ⓘ
- 1 cup grated Cheddar cheese ⓘ
Instructions
- Combine cooled, cut-up chicken, lemon juice, mayonnaise, salt, MSG, chopped celery, chopped hard-boiled eggs, cream of chicken soup, minced onion, and finely cut pimentos in a large bowl.
- Place the mixture in a large rectangular dish.
- Top with grated Cheddar cheese, crushed potato chips, and almonds.
- Let stand overnight in the refrigerator.
- Bake at 400°F (200°C) for 20 to 30 minutes until hot and bubbly.
Tips & Substitutions
Ensure your chicken is fully cooled before mixing to prevent a soggy texture. You can substitute Greek yogurt for mayonnaise for a lighter version, and for added flavor, try using rotisserie chicken. If you prefer a crunchier topping, consider adding extra crushed potato chips or even a sprinkle of breadcrumbs. This dish can be prepared ahead of time, making it perfect for gatherings alongside other American recipes.
Serving Suggestions
This hot chicken salad is delicious served with a side of mixed greens or a light coleslaw to balance the richness. It pairs beautifully with Jessica'S Rice Pilaf for a comforting meal. You can also serve it with crusty bread or even over a bed of rice for a more filling option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can microwave individual portions, but the oven method will retain the crispy topping better.
Nutrition & Diet Analysis (per serving)
Each serving of Morgan'S Grandmama Ruth'S Hot Chicken Salad contains roughly 641 calories, with 16g protein, 40g carbohydrates, and 49g fat. It is an excellent source of protein (32% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2167mg per serving (94% 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 dish ahead of time?
Yes, you can prepare the chicken salad mixture the night before and store it in the refrigerator. Just bake it the next day, which allows the flavors to meld together beautifully and saves time on busy days.
What can I use instead of pimentos?
If you can't find pimentos, you can substitute with diced roasted red peppers or even chopped green olives for a different flavor profile. Both will add a nice color and taste to your hot chicken salad.
Is there a vegetarian version of this recipe?
Yes, you can create a vegetarian version by replacing the chicken with a mix of chickpeas and sautéed vegetables like mushrooms and bell peppers. Use a plant-based mayo and creamy soup to keep the texture and flavor similar to the original dish.
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).