Oven Chicken Salad
A savory oven-baked chicken salad featuring tender chicken, crunchy celery, almonds, and sharp cheddar, perfect for a comforting and flavorful meal suitable for family dinners.
Ingredients
Instructions
- Combine all ingredients and toss to mix well.
- Lightly spray a baking pan with Pam and place the mixture evenly in the pan.
- Bake at 450°F for 10 to 15 minutes until bubbly and heated through.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for the cream of chicken soup. Consider using leftover roasted chicken to enhance the flavor. If you prefer crunch, add more almonds or replace croutons with crispy chickpeas. Using fresh herbs like parsley or dill can also elevate the dish. For a unique twist, incorporate flavors from American recipes by adding cooked corn or black beans.
Serving Suggestions
This Oven Chicken Salad is perfect as a main dish or served as a hearty side. Pair it with a fresh green salad or creamy carrots for a balanced meal. For a complete dinner, consider serving it alongside crusty bread or over rice, which complements the flavors beautifully. It also pairs well with recipes like Cracker Dressing for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the dish with foil to prevent drying out and bake at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for about 1-2 minutes, stirring halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Chicken Salad contains roughly 856 calories, with 33g protein, 40g carbohydrates, and 67g fat. It is an excellent source of protein (66% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1259mg per serving (55% 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?
Using raw chicken is not recommended for this recipe, as it requires pre-cooked chicken or turkey to ensure proper cooking and safety. However, you can bake the chicken separately before combining it with the salad ingredients. Ensure it's cooked through to an internal temperature of 165°F before adding to the dish.
What can I substitute for the Cheddar cheese?
If you're looking for a different cheese flavor, you can substitute sharp Cheddar with Monterey Jack, Gouda, or even a dairy-free cheese alternative. Each will bring its unique taste to the dish while maintaining creaminess. Adjust the quantity based on your preference for cheesiness in the salad.
Is it possible to make this dish in advance?
Absolutely! You can prepare the mixture a day ahead and store it in the refrigerator. Just be sure to cover it tightly to keep it fresh. When ready to bake, allow it to sit at room temperature for about 10-15 minutes before placing it in the oven, as this helps it heat evenly.
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).