Salads are great and healthy, but chicken salad is even greater. The hot chicken salad recipe is different from your typical salad recipe. As the name implies, it is served hot. It is simply baked chicken salad.
Sounds regular? Yes, but I promise, it has a phenomenal taste. The baking process allows the ingredients to blend perfectly, giving the most sumptuous vegetable-protein mix you have ever had.
Ingredients
To make four regular-sized bowls of hot chicken salad, you will need the following ingredients:
One-and-half cups of cooked Chicken, chopped
Half a cup of Almonds, sliced
One (4-oz ) can of sliced Water chestnuts, drained
One(2-oz) jar of Pimentos, diced and drained
One cup of Celery, chopped
One tablespoon of Lemon juice
One cup of Mayonnaise
Half a cup of Cheddar cheese, shredded
One cup of Sour cream
One teaspoon of Salt
One teaspoon of Pepper
One medium-sized Onion, chopped
Vegetables, chopped (optional)
Chicken for your salad
The best chicken for a hot chicken salad is tender, well-cooked chicken. The tenderer, the better. This is because soft chicken is easily shredded and absorbs flavors better.
To cut down meal prep time, you can use rotisserie chicken. Not only is it usually oven-baked and therefore a healthier choice, but it is also tasty.
Based on your preference, chicken can be swapped with turkey. But I guess the recipe’s name will have to be changed, lol.
Instructions
Preheat your oven to about 350°F (177°C)
Combine your cooked chicken, almonds, water chestnuts, onions, pimentos, celery, salt, and pepper in a bowl large enough to make your salad. If you have decided to add vegetables, this is the point where you add them. Mix all these ingredients.
Pepper and pimentos add a spicy hint to your chicken salad. They also give it a pop of color. If you are not a fan of pepper, you can reduce the quantity of both used in the recipe. Or ditch it. Whichever suits you best.
The almonds and water chestnuts add a little crunch to the salad but do nothing to alter the flavor.
In another bowl, mix your creamy ingredients. This includes cheddar cheese, sour cream, and mayonnaise. These ingredients blend nicely to form your salad’s cream phase which helps to bind up the salad. Reserve some of the cheddar cheese for later.
Add your lemon juice to this mix. It complements the savory taste of the chicken salad and enhances its flavors.
Once you have mixed these ingredients to arrive at a heavy cream, combine it with the rest of your salad ingredients in the bowl.
Transfer your salad to a baking pan suitable for holding it and spread it evenly across the pan. Sprinkle the rest of your cheddar cheese on the salad and bake.
The baking process should be done without covering the pan and it lasts for about thirty-five minutes.
Get adventurous with this recipe by topping it with potato chips or crackers just before oven-baking it. Tell me a better combo.
Frequently asked questions
Can I freeze hot chicken salad?
Yes. If you were preparing it ahead of a busy day or you found out you made a little too much hot chicken salad, you can store it in an airtight container and keep it in a freezer till you’re ready. But this is before baking.
After baking, refrigeration in an airtight container for up to three days is fine. But when it comes to freezing, it is an option I would rather not explore.
How is this different from a chicken salad?
While a chicken salad is usually served cold, hot chicken salad is served hot, since it has been baked.
What if I have a nut allergy? What is the best substitute for almonds and water chestnuts?
For people who are allergic to nuts, it may be difficult to replicate the exact crunchy taste the nuts give a hot chicken salad. But the best substitute in such a case is a nut-free granola bar.
What to serve with hot chicken salad?
Rice. Or potatoes. Or simply a cold glass of freshly squeezed orange juice. This meal is versatile enough to be paired with just about any food.
