Hot Chicken Salad
By America's Test KitchenPublished on March 2, 2016
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
1 cup sour cream 1 cup mayonnaise 1 cup slivered almonds, toasted and chopped coarse4 ounces sharp cheddar cheese, shredded (1 cup)4 ounces Gruyère cheese, shredded (1 cup)1 small red onion, chopped fine3 celery ribs, chopped fine2 tablespoons lemon juice 1 tablespoon minced fresh chives 1 teaspoon Salt ¼ teaspoon cayenne pepper 2 ½ pounds cooked boneless, skinless chicken breast, cut into ½-inch pieces (6 cups)8 ounces potato chips 1 teaspoon paprika
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13 by 9-inch baking dish. Combine sour cream, mayonnaise, almonds, cheddar, Gruyère, onion, celery, lemon juice, chives, salt, and cayenne in large bowl. Fold in chicken until thoroughly combined. Transfer mixture to prepared dish and spread in even layer.
- Place potato chips and paprika in large zipper-lock bag, press to remove air, and seal. Using rolling pin, crush chips to fine crumbs. Sprinkle chip mixture evenly over casserole. Bake until casserole is bubbling and chips begin to brown, 40 to 45 minutes. Let cool for 10 minutes and serve.
Time
1½ hoursYield
Serves 6 to 8Ingredients
1 cup sour cream
1 cup mayonnaise
1 cup slivered almonds, toasted and chopped coarse
4 ounces sharp cheddar cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
1 small red onion, chopped fine
3 celery ribs, chopped fine
2 tablespoons lemon juice
1 tablespoon minced fresh chives
1 teaspoon Salt
¼ teaspoon cayenne pepper
2 ½ pounds cooked boneless, skinless chicken breast, cut into ½-inch pieces (6 cups)
8 ounces potato chips
1 teaspoon paprika
Ingredients
1 cup sour cream
1 cup mayonnaise
1 cup slivered almonds, toasted and chopped coarse
4 ounces sharp cheddar cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
1 small red onion, chopped fine
3 celery ribs, chopped fine
2 tablespoons lemon juice
1 tablespoon minced fresh chives
1 teaspoon Salt
¼ teaspoon cayenne pepper
2 ½ pounds cooked boneless, skinless chicken breast, cut into ½-inch pieces (6 cups)
8 ounces potato chips
1 teaspoon paprika
Ingredients
1 cup sour cream
1 cup mayonnaise
1 cup slivered almonds, toasted and chopped coarse
4 ounces sharp cheddar cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
1 small red onion, chopped fine
3 celery ribs, chopped fine
2 tablespoons lemon juice
1 tablespoon minced fresh chives
1 teaspoon Salt
¼ teaspoon cayenne pepper
2 ½ pounds cooked boneless, skinless chicken breast, cut into ½-inch pieces (6 cups)
8 ounces potato chips
1 teaspoon paprika
Why This Recipe Works
Don't let the name fool you. This retro chicken "salad" is really a homey casserole. We combine sour cream and mayonnaise as the creamy base and then add cheddar and Gruyere cheeses for rich, nutty flavor to complement crunchy toasted almonds. Red onion and finely chopped celery add the “salad” component. We season the casserole with fresh lemon juice, fresh chopped chives, and cayenne pepper and top it all off with a crispy potato chip crust.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13 by 9-inch baking dish. Combine sour cream, mayonnaise, almonds, cheddar, Gruyère, onion, celery, lemon juice, chives, salt, and cayenne in large bowl. Fold in chicken until thoroughly combined. Transfer mixture to prepared dish and spread in even layer.
- Place potato chips and paprika in large zipper-lock bag, press to remove air, and seal. Using rolling pin, crush chips to fine crumbs. Sprinkle chip mixture evenly over casserole. Bake until casserole is bubbling and chips begin to brown, 40 to 45 minutes. Let cool for 10 minutes and serve.
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