Baked Chicken Salad

  • Prep Time: 0 mins
  • Total Time: 30 mins
  • Servings: 4
  • Ingredients

  • 2cupschicken, cooked, diced
  • 1/2 cupmayonnaise
  • 1 1/2 cupscelery, diced
  • 1slicelemon, peeled
  • 1/2 cupalmonds, blanched
  • 1/2 onion
  • 4cupspotato chips
  • 1cupcheddar cheese cube
  • Directions

  • Heat oven to 375F.
  • Grease a 2-quart casserole.
  • Put chicken and celery into casserole.
  • Blender – chop nuts and add to chicken.
  • Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir).
  • Empty onto wax paper and set aside.
  • Repeat with remaining chips.
  • Put remaining ingredients into container, cover and process at (blend) until smooth.
  • Add to chicken and mix well.
  • Sprinkle potato chip crumbs over top and bake for 30 minutes.
  • A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.
  • Reviews

  • “This is a great recipe. I omit the almonds since I don’t like nuts, but it still rocks. I love the crunchy bits of celery and how bubbly this dish gets. My husband loves this one.”

  • “this is really yummy! I didn’t use a blender; instead this is what I did: I sauteed the onions and 2 cloves of garlic in 1TB olive oil. I mixed the chopped chicken, almonds, lemon juice, mayo, sauteed onions and garlic and corn kernels(in place of celery cause I don’t like celery) in an oven-proof dish. Then I sprinkled some grated cheddar on top of the mixture. Finally I topped the dish with crushed Lay’s sour cream and chives potato chips and baked for 30mins as stated. Thanks for the recipe. (Recipe Adoption)”

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