Bettys Best Hot Chicken Salad Recipes

CONTEST-WINNING HOT CHICKEN SALAD

Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

HOT CHICKEN SALAD

Hot Chicken Salad image

Teriyaki sauce gives this chicken salad zip; flaring the chicken slices adds the restaurant-fancy eye appeal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 49m

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup teriyaki sauce
2 cups bite-size pieces salad greens
1/2 cup sliced water chestnuts
2 medium green onions, cut into 1/2-inch pieces
1 can (8 ounces) pineapple chunks, drained
2 tablespoons vegetable oil
2 teaspoons teriyaki sauce

Steps:

Place chicken in shallow glass or plastic dish; pour 1/4 cup teriyaki sauce over chicken. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
Mix salad greens, water chestnuts, onions and pineapple. Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.
Arrange chicken, thickest parts to outside edge, on microwavable plate. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken; place on salad mixture.

Nutrition Facts : Calories 385, Carbohydrate 29 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg

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