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Hot Chicken Salad

Hot Chicken Salad

Course Appetizer, Main Course, Poultry
Cuisine American
Keyword chicken-salad, chicken-salad-recipes, hot-chicken-salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Melissa Sperka


  • ½ cup sliced almonds toasted
  • 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
  • ½ tsp seasoned salt
  • ½ tsp lemon pepper
  • ¼ tsp ground black pepper
  • 1 cup crushed potato chips


  • Preheat the oven to 350°F and spritz a 1 ½ 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.