Hot Chicken Salad
Yield
10 servingsPrep
10 minCook
25 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
chicken
cold, chopped |
|
2 | tablespoons |
lemon juice
|
|
⅔ | cup |
almonds
finely chopped |
* |
¾ | cup |
mayonnaise
|
|
1 | teaspoon |
salt
|
|
½ | tablespoon |
monosodium glutamate
|
* |
1 | cup |
cheddar cheese
grated |
|
2 | cups |
celery
chopped |
|
¾ | cup |
soup, cream of chicken
|
|
2 | each |
pimentos
finely chopped |
* |
1 ½ | cups |
potato chips
crushed |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
946 | ml |
chicken
cold, chopped |
|
3E+1 | ml |
lemon juice
|
|
158 | ml |
almonds
finely chopped |
* |
177 | ml |
mayonnaise
|
|
5 | ml |
salt
|
|
7.5 | ml |
monosodium glutamate
|
* |
237 | ml |
cheddar cheese
grated |
|
473 | ml |
celery
chopped |
|
177 | ml |
soup, cream of chicken
|
|
2 | each |
pimentos
finely chopped |
* |
355 | ml |
potato chips
crushed |
* |
Directions
Combine all except cheese, chips and almonds.
Place in large rectangular dish.
Top with cheese, chip and nuts.
Let stand overnight in refrigerator.
Bake 400℉ (200℃) oven for 20 to 25 minutes.