Dragonfly Home Recipes

Recipes, Photography, Musings

Hot Chicken Salad

Serve this hot chicken salad on a bed of greens with a side of seasonal fruit for a special lunch or a light dinner.  Tender chicken is baked with chopped celery, slivered almonds, and sliced mushrooms, all in a tangy sauce of mayonnaise and lemon juice, topped with browned, crunchy potato chips.  It’s easy to make, yet it tastes like something special and delicious.

hot chicken salad with pink vaseThe recipe for this simple, yet elegant salad is from my grandmother:  a charming, elegant lady who had a beautiful life, yet faced many challenges and struggles with a sense of grace that I can only hope to someday cultivate.  According to my mother, my grandma often served this hot chicken salad at the bridal showers she hosted.  My mother’s extended family is very large, and grandma liked to have parties, so she had a great many bridal showers at her house over the years. I can remember eating this lovely chicken salad at her house as a young girl, sitting at a table with my cousins and giggling.

vegetables for hot chicken saladI had some extra cooked chicken that needed to be used the other day, and suddenly remembered this salad.  I’m so glad I made it, because not only does it taste delicious, it also gives me a chance to write a bit about my grandmother, and to share it here on the blog.  This recipe is a classic that does not go out of style (at least in my opinion!)

hot chicken salad against dark 5Today is special for another reason.  Today is my father’s birthday.  I started this blog a couple months short of two years ago, soon after my father passed away. I had been wanting to start a blog for awhile, so I finally did, in part to honor the memory of him.  He and I shared a passion for good food, photography, and writing.  By focusing on these things, I felt (and still feel) a connection with him.  I know he would enjoy it, and I also want to do justice to his camera that he gave to me when he knew his physical health was in question.  I treasure that camera, and my memories of him.

The sun is shining today, finally! It is so good to see bright sunshine–it seems we do not see enough of it here in Michigan in the winter time.  I have noticed that the days are getting longer, with mornings and evenings becoming gradually brighter.  We had a beautiful sunrise this morning, with the frost on the tree branches sparkling like jewels.

I hope you all have a great weekend! This post will be shared at Angie’s Fiesta Friday, co-hosted this week by Margy @ La Petite Casserole and Su @ Su’s Healthy Living.sparkling sunrise 2hot chicken salad with vase 1

Hot Chicken Salad

  • Servings: about 6-8
  • Print

Ingredients:

  • 2 cups of cooked chicken
  • 1 cup of mayonnaise
  • 2 cups of celery, finely chopped
  • 2 tablespoons of onion, finely sliced or grated
  • 2 tablespoons of lemon juice
  • 1/2 cup of mushrooms, thinly sliced
  • 1/2 cup of slivered almonds
  • 1/2 teaspoon of salt
  • 1/2 cup of shredded mozzarella cheese
  • 1 and 1/4 cup of crumbled potato chips

Directions:

Preheat your oven to 450 degrees Fahrenheit.  Wash, chop, and slice the vegetables.  Shred the cooked chicken if it is not already shredded.  Mix the first eight ingredients together in a large bowl.  Transfer the mixture to a large casserole or baking dish.  Sprinkle the mixture with the shredded cheese and crumbled potato chips.  Bake in your 450-degree oven for about 20 minutes, or till chips are golden, cheese is melted, and the mixture is hot.  Place each serving on a bed of greens with seasonal fruit.  Enjoy!

18 Comments

  1. Jenny, This a wonderful post… not only for your special memories of your dad and grandmother, but of your childhood memories too! Ironically, I too grew up on this exact hot chicken salad (right down to the chips!) …mine was made by a dear great aunt. You’ve invoked my own memories by posting this…Thank you! (I’m not wondering if this recipe is a Michigan thing!)

    • Jenny

      February 18, 2016 at 8:00 pm

      Thank you so much for you thoughtful comment, Nancy! That is funny that you had this same thing as a child–maybe your great aunt and my grandma got the recipe from the same place! 🙂

  2. Beautiful tribute post, Jenny! <3

  3. Thanks for sharing your memories with us… Happy Fiesta Friday!

  4. Lovely post and delicious salad. 🙂

  5. Lovely memories of your family and a fitting tribute. The picture of the sun through the trees really set a mood. Thank you.

  6. You dad is so proud of your cooking and photography! I miss my dad too, and I think that they are closer than we really know. Nice post.

  7. A beautiful post. Your salad sounds deliciously familiar. Your photos also look familiar as we share much the same climate. I am often consoled during these cold months that some of the vistas are just spectacular if we can only appreciate them. For that reason February is my favourite month of the year.

  8. What a nice way to remember your grandmother and dad! The chicken salad looks delicious and is a great way to make use of leftover chicken, celery and potatoes chips crumbs that remain at the bottom of the bag!! Thanks for bringing this to FF!

  9. There is a recipe for this in MY grandmother’s box! I often leaf through it on days I really miss her and have pondered on some of the stranger ones…

    I’m so glad you posted this; it looks gorgeous and now, well now I understand…

    • Jenny

      February 25, 2016 at 1:37 pm

      Thank you! This must have been a really popular recipe back in our grandmothers’ days. 🙂 I don’t know why I don’t make it more often, since it is so delicious and memory-filled. I love how food connects us to our loved ones.

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