Best Crunchy Hot Chicken Salad Recipes

CRUNCHY HOT CHICKEN SALAD

Crunchy Hot Chicken Salad image

I've had this recipe for years and I'm not sure were it came from. I think it was clipped from a magazine years ago. It's slightly different from most other hot chicken salad recipes and I think those differences make it better.

Provided by ajandjj2000

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups diced cooked chicken
1 1/2 cups celery, finely chopped
1 cup toasted slivered almonds
1 teaspoon salt
4 tablespoons grated onions
1 cup chopped green pepper
1 cup mayonnaise
4 tablespoons chopped pimiento
4 tablespoons lemon juice
1 (10 1/2 ounce) can cream of chicken soup
2 hard-boiled eggs
2 cups grated cheddar cheese
crushed potato chips, for topping

Steps:

Combine all ingredients except potato chips and cheese, blend well.
Spoon into a lightly greased 3 quart shallow casserole dish.
Top with 2 cups cheese.
Bake at 350 for 30 mins.
Put sprinkling of crushed potato chips over surface during last 10 minutes.

Nutrition Facts : Calories 517.8, Fat 34.5, SaturatedFat 10.4, Cholesterol 139.4, Sodium 1081.2, Carbohydrate 23.6, Fiber 5.6, Sugar 3.7, Protein 31.8

HOT CRUNCHY CHICKEN SALAD

Hot Crunchy Chicken Salad image

Cold chicken salad is fine for some menus. But to really knock their socks off, serve the chicken hot and crispy on a fancy spinach salad.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. olive oil
1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1/2 tsp. crushed red pepper
1/2 tsp. roasted ground cumin
1/4 tsp. paprika
1/4 tsp. ground black pepper
3/4 lb. boneless skinless chicken thighs, cut into thin strips
1 pkg. (10 oz.) baby spinach leaves
10 cherry tomatoes, cut in half
1/2 cup shredded carrots
1/2 cup jicama peeled, cut into short thin matchlike sticks
1/4 cup sliced radishes

Steps:

Whisk vinegar, oil, mustard, crushed pepper, cumin, paprika and black pepper until blended. Reserve half for later use. Pour remaining vinegar mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 2 hours to marinate, stirring occasionally.
Meanwhile, combine remaining ingredients in large bowl. Refrigerate until ready to serve.
Drain chicken; discard marinade. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until done, stirring frequently. Add reserved vinegar mixture; cook and stir 1 to 2 min. or until heated through.
Spoon chicken mixture over spinach mixture; mix lightly.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

CRUNCHY HOT CHICKEN SALAD

Crunchy Hot Chicken Salad image

Number Of Ingredients 14

Ingredients

3 cups diced cooked chicken
1 cup finely chopped celery
2 teaspoons chopped onions
1/2 cup sliced almonds
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 1/2 cups cooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/4 cup water
3 hard-coooked eggs, sliced
2 cups crushed potato chips
3/4 cup shredded Cheddar cheese

Steps:

Combine first 9 ingredients; toss gently and set aside. Combine mayonnaise and water; beat with a wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs, and toss gently. Spoon into greased, 2-quart shallow baking dish; cover and refrigerate 8 hours or overnight. Bake at 450° for 10-15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese; bake an additional 5 minutes.

Nutrition Facts : Nutritional Facts Serves