California Hot Chicken Salad Recipes

THE BEST HOT CHICKEN SALAD

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray.
• In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into prepared pan.
• Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake an additional 10 minutes.

CALIFORNIA HOT CHICKEN SALAD

Steps:

• Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
• Blend mayonnaise and lemon juice and add to the first mixture.
• Spread in a greased casserole.
• Mix grated cheese and potato chips. Sprinkle over casserole.
• Bake in a preheated oven at 375 degrees until lightly browned and heated through.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

CALIFORNIA CHICKEN SALAD

Steps:

• Sprinkle lemon juice over chicken and apple, mixing lightly.
• Combine remaining ingredients, suing only enough mayonnaise to moisten well.
• Add chicken/apple mixture and toss together lightly.
• Serve very cold, dressed with mayonnaise.

CALIFORNIA CHICKEN SALAD

Steps:

• Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

MISS DAISY'S HOT BAKED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients.
• Pour into greased casserole.
• Mix cheddar and crushed chips and sprinkle over the top.
• Bake for 10 minutes.