This creamy Hot Chicken Salad can be served as a dip or on warm slider rolls. Topped with a sharp cheddar cheese for a pop of flavor and and crushed potato chips for crunch, it’s a satisfying choice regardless of how it’s served.
Hot Chicken Salad
Dishes like this baked Hot Chicken Salad have been rotating through Southern kitchens for ages. In fact, I’ve seen this warm chicken salad served at baby showers, wedding showers, church and family events. It’s comparable to a gooey chicken salad sandwich melt. It’s also a delicious dish to have around on those days your family is in the mood to graze. It can be served on rolls with lettuce as a slider, dipped with your favorite assortment of crackers or vegetables or with toasted garlic bread rounds. Warm or cold my family enjoys chicken salad for between meal snacking and I often have either my Southern style chicken salad or cranberry almond chicken salad ready for anytime snacking and quick meals.
Hot Chicken Salad Making Tips
- For the topping, have fun with the flavor of the chips you use. I seem to use a different flavor of potato chips each time I make this hot chicken salad.
- Sour cream and onion, ranch, cheddar, sour cream and beyond. Typically, whatever chips I have handy in my pantry and need to use the crumbs at the bottom of the bag.
- Add a kick to this dish with the addition of pepper jack cheese and green chilles.
- You can assemble this dish in advance, cover and chill. It’s ready to go into the oven just before serving.
- Serve this chicken salad as a dip with crackers, chips and crostini or warm slider rolls or hoagie rolls for a satisfying meal.
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Helpful Kitchen Items:
Hot Chicken Salad
Ingredients
- 1/2 cup sliced almonds toasted
- 1/3 cup diced celery
- 3 green onion thinly sliced
- 2 Tbsp olive oil
- 4 cups roughly chopped rotisserie chicken
- 1 cup mayonnaise
- 1 cup sour cream
- 1 4 oz jar diced pimento drained
- 2 cups shredded sharp cheddar cheese divided
- 1 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/2 tsp lemon pepper
- 1/4 tsp ground black pepper
- 1 cup crushed potato chips
Instructions
- Preheat the oven to 350°F and spritz a 1 1/2 quart baking dish lightly with cooking spray. Set aside.
- Spread almonds on a baking sheet. Toast in the oven for 5 minutes or until fragrant.
- On the stove top, saute the celery and onion in a couple of drizzles of olive oil in a large skillet. Saute on medium-high for 3 minutes or until softened and beginning to brown.
- In a mixing bowl, mix together cooked celery and onion, chicken, mayonnaise, sour cream, pimento, 1 cup cheese, garlic powder, seasoned salt, lemon pepper and black pepper. Spread into baking dish.
- Sprinkle the top with reserved cheese and crushed potato chips.
- Bake for 30 minutes or until the top is golden and bubbly.
- Serve warm with crackers, pita chips, toasted garlic bread rounds or vegetables for dipping.
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Diane says
Sounds great! How much onion and celery did you use, it’s not listed in the ingredients list,
Melissa says
Hi Diane thanks for the heads-up I’ve corrected it. 3 green onion thinly sliced, 1/3 cup diced celery plus 2 Tbsp oil or butter.
Liz says
Thank you for the nice recipe. Have a great weekend.
Melissa says
Same to you, Liz!
Nikki says
This sounds so good! I love the addition of chips!! Yum!
Melissa says
Thanks Nikki, they add a nice little crunch to the topping.