30
April
2017
|
12:40 AM
America/New_York

Hot Chicken Salad

“The crunch of the water chestnuts, almonds, and pita chips really makes it pop. This is my go-to dish when I am taking food to a friend who has had surgery because it is a full meal in one container.” - Joan Ivey, Gainesville, Ga.

Ingredients

4 boneless chicken breast halves, cooked and diced

1 cup coarsely chopped celery

2, 8-ounce cans sliced water chestnuts

1, 4.5 ounce can sliced mushrooms

¾ cup mayonnaise

1 teaspoon lemon juice

½ teaspoon salt

3 teaspoons grated onion

½ cup sliced almonds

½ cup shredded cheddar cheese

1 ½ cups crushed pita chips

Directions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 baking dish. In a large bowl, mix together the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish and top with the cheese and crushed pita chips. Bake in the preheated oven for 30 minutes, until lightly browned.

Serves 6.

*Editor’s note: This recipe was adapted from a past favorite JEMCO News recipe.