Hot Crunchy Chicken Salad
Just like the ebb and flow of the ocean, food trends come and go over the years! Certain recipes rise to stardom for a time but then fall by the wayside, making way for newer recipes, often with more “sophisticated” ingredients, to move into the spotlight for their 15 minutes of fame! We all like to try a new recipe but that doesn’t mean that some of the older recipes don’t deserve a second look. One such recipe, in my opinion, is Hot Crunchy Chicken Salad. My friends always liked this dish, too!
Recipes for Hot Crunchy Chicken Salad may be found in many older southern cookbooks. The version I prefer is from Southern Living 1983 Annual Recipes Cookbook. I don’t really know if this recipe was popular in other parts of the country but it was well-liked in my neck of the woods!
This recipe for Hot Crunchy Chicken Salad is unique because the chicken salad is served hot, not cold as chicken salad is traditionally served. Another unique feature of this recipe is the topping of crushed potato chips. (I don’t know of another recipe, off the top of my head, that uses potato chips in a baked casserole dish.)
I love crunchy foods and three ingredients contribute to the crunchiness of this recipe: almonds, celery and potato chips. The shredded Cheddar cheese layer just below the crushed potato chips adds even more flavor.
- 2 cups diced cooked chicken
- 1 1/2 cups diced celery
- 1/2 cup slivered almonds
- 2 hard-cooked eggs, chopped
- 1 tablespoon chopped onion
- 1 cup mayonnaise
- 1 1/2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1/2 teaspoon pepper
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups crushed potato chips
- Combine first 9 ingredients in a large bowl; mix well.
- Spoon chicken mixture into a lightly greased shallow 2-quart casserole; sprinkle with cheese, and top with crushed potato chips.
- Bake at 375 degrees F. for 25 minutes.
- I added 1 teaspoon celery seed to this recipe because I always add it to chicken salad.
This recipe would be great served at brunch, lunch or at a light supper with just a salad or vegetable side. If you’d prefer a lighter version of Hot Crunchy Chicken Salad you could switch out the mayonnaise for some Greek yogurt. Be sure to make this dish your own by adding or changing any ingredients you choose! I added 1 teaspoon celery seed to this recipe because I always put it in regular chicken salad. Diced pimentos could also be added for an additional layer of flavor.
Tasty Tip: How to Make Hard Boiled Eggs
The recipe for Hot Crunchy Chicken Salad includes 2 hard boiled eggs. I’d like to share the way I cook hard boiled eggs with you because this way the eggs come out great every time, without those dreaded green rings around the yolk!
First fill a pan about half full of water. Bring the water to a boil. Add the eggs to the boiling water and immediately turn the cooking temperature down to Low. Next cover the pan with a lid and set the timer for 20 minutes. As soon as the timer sounds, uncover the pan, pour the hot water off the eggs and cover the eggs with cold water. Start peeling the eggs as soon as possible, continuing to run cold water over them. If you prepared a large number of eggs it may be advantageous to add some ice to the cold water. Peel the eggs starting at the larger end which has an air pocket and the eggs will peel much easier.
Retro recipes can be delightful and fun to make! I hope you enjoyed our trip to the past via Hot Crunchy Chicken Salad and perhaps learned how to make hard boiled eggs without green rings around the yolk!
What’s your favorite Retro Recipe?
Remember to Savor the Flavor!
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