Hot & Cold Chicken Salad Recipe

Name: Hot & Cold Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, diced; 2 stalks celery, diced; 3 tablespoons French dressing; salt & fresh ground pepper; ½ cup mayonnaise; 3 ounces sour cream; 3 tablespoons slivered almonds; 2 cups potato crisps, crushed, Pringles are good; 4 ounces cheddar cheese, grated; 1 dash garlic powder

Servings: persons

2 cups cooked chicken, diced
2 stalks celery, diced
3 tablespoons French dressing
salt & fresh ground pepper
½ cup mayonnaise
3 ounces sour cream
3 tablespoons slivered almonds
2 cups potato crisps, crushed, Pringles are good
4 ounces cheddar cheese, grated
1 dash garlic powder

1
Marinate the chicken and celery in dressing for 1 hour.
2
Season with salt & pepper to taste.
3
Thoroughly blend mayo and sour cream, and add to chicken mixture.
4
Chill in the fridge until ready to serve.
5
About 15 minutes before serving, mix in almonds.
6
Pour mixture into shallow oven-proof dish.
7
Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder.
8
Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked chicken, diced, 2 stalks celery, diced, 3 tablespoons French dressing, salt & fresh ground pepper, and more.

Yes, Hot & Cold Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot & Cold Chicken Salad

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