BL Cooks
Hot chicken salad
This is a great dish to bring to a BBQ or enjoy for dinner. You can pair it with a fruit salad or with a side of chips and guacamole. The source of this wonderful dish is Eva Longoria’s Eva’s Kitchen: Cooking with Love for Family and Friends.
Ingredients
Makes 4 to 6 servings.
- Vegetable oil/ cooking spray for baking dish
- 4 cups cooked, diced chicken
- 1 cup sliced almonds
- 1 8-once 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-once package of Colby and Monterey Jack Cheese (about 2 cups)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup mayonnaise
- 1 ½ cups salted potato chips, crushed (lime-flavored Tostitos work too!)
- Preheat the oven to 375°F. Lightly spray or coat a 2-quart baking dish with vegetable oil. You can also line the pan with non-stick aluminum foil, if preferred.
- 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 brown, about 30 minutes.
Let stand 5 to 10 minutes before serving.
You can pair this with a margarita or any of our other Friday night cocktails. Enjoy!
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