Eva's hot chicken salad
I often serve this cheesy, hearty dish with a fresh fruit salad and warm croissants for brunch on the veranda.
- Vegetable oil or cooking spray, for the baking dish
- 4 cups cooked, diced chicken
- 1 cup sliced almonds
- 1 8-ounce can artichoke hearts, drained and chopped
- ½ cup diced celery
- 3 green onions (white and light green parts), chopped
- 4 teaspoons fresh lemon juice
- 1 8-ounce package shredded Colby and Monterey Jack Cheese (about 2 cups)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup mayonnaise
- 1½ cups salted potato chips, crushed
Instructions:
- Preheat the oven to 375°F. Lightly spray or coat a 2- quart baking dish with vegetable oil.
- In a large mixing bowl, place the chicken, almonds, artichoke hearts, celery, green onion, lemon juice, cheese, salt, and pepper. Stir until well combined.
- Add the mayonnaise and stir until well coated.
- Transfer the mixture to the prepared baking dish and scatter the crushed potato chips over the surface of the dish. Bake until the cheese is melted and the top is lightly browned, about 30 minutes. Let stand 5 to 10 minutes before serving.