This hot chicken salad brings back so many memories of college. Tori was one my college roommate and she is a fantab cook. This is one of the favs! I can’t believe how long it has been since I have made it! My App State girls were my family! I love them and this dish really makes me think of them!!
Hot Chicken Salad
1 pack of boneless/skinless chicken breast poached and diced
2 stalks celery, sliced thin
1/2 c each red & green pepper, diced
1/2 onion, chopped
1/2 to 1 c mayo (Tori ONLY uses Dukes)
salt, pepper, garlic powder to taste
1 tomato, sliced, optional
2 c shredded sharp cheddar
1/2 to 1 c crushed rippled potato chips(must use rippled or wavy for the texture!)
boil chicken 30-45 mins, drain, cool, dice, mix in spices. Sauté celery, peppers & onion; add to chicken, mix in mayo and lemon juice. Pour in casserole dish, top with tomato slices and bake at 350 for 20 mins covered then mix cheese & chips and place on top and bake uncovered additional 15 mins.
She always served it with Wild Rice the classic Uncle Ben’s in the orange box with half white wine and half water and of course you must use 1T of butter for an amazing taste and the perfect accompaniment to Hot Chicken Salad.
Thanks Tori for a classic and yummy dish that I am now sharing with my family!! Love to you, Jen, Jenn, Ana & Red.
xoxo, Mama Bird