California Hot Chicken Salad Recipes

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CALIFORNIA CHICKEN SALAD



California Chicken Salad image

All the fruit in this salad gives it a natural sweetness. I use whole wheat pasta for added fiber. Since I purchase cooked chicken breast at the store, I only have to cook the pasta for a healthy, delectable dinner. With minimal cooking this is great for the summer. -Regina Reynolds, Struthers, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 15

2 cups uncooked whole wheat spiral pasta
1/4 cup mayonnaise
1/4 cup sour cream
4-1/2 teaspoons 2% milk
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1 large tart apple, chopped
1 cup green grapes, halved
1/2 cup unsweetened pineapple tidbits
1/3 cup mandarin oranges
1 celery rib, finely chopped
14 Boston or Bibb lettuce leaves

Steps:

  • Cook pasta according to package instructions. Drain pasta and rinse in cold water., In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving., Spoon 1/2 cup onto each lettuce leaf.

Nutrition Facts : Calories 127 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

HOT CHICKEN SALAD I



Hot Chicken Salad I image

This dish is a favorite at potlucks.

Provided by Amy Brolsma

Categories     Salad

Time 1h10m

Yield 7

Number Of Ingredients 9

4 cups diced, cooked chicken meat
2 cups chopped celery
4 tablespoons lemon juice
2 tablespoons chopped onion
1 cup almonds
1 cup mayonnaise
1 cup sour cream
1 cup shredded American cheese
2 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 325 degrees F ( 165 degrees ).
  • Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
  • Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 15.7 g, Cholesterol 103.5 mg, Fat 50.6 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 13.1 g, Sodium 573.8 mg, Sugar 3.1 g

CALIFORNIA CHICKEN SALAD



California Chicken Salad image

A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon lemon juice, fresh is best
1 cup cooked chicken, diced
1/2 cup apple, finely diced
1/2 cup black olives, chopped
1/2 cup celery, diced
2 tablespoons mayonnaise (use a good quality, such as Hellmanns)
2 tablespoons cream (either sweet or sour)

Steps:

  • Sprinkle lemon juice over chicken and apple, mixing lightly.
  • Combine remaining ingredients, suing only enough mayonnaise to moisten well.
  • Add chicken/apple mixture and toss together lightly.
  • Serve very cold, dressed with mayonnaise.

CALIFORNIA HOT CHICKEN SALAD



California Hot Chicken Salad image

This is an excellent way to use up left-over chicken or turkey. I found some recipe cards at a yard sale in Florida. This recipe in particular comes from Brook Lodge in Michigan.

Provided by Becca- B

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 cups cooked diced chicken
2 cups thinly sliced celery
1/2 cup slivered salted almond
1/4 cup pimiento, cut in narrow strips
1 1/4 cups mayonnaise
3 tablespoons lemon juice
2 tablespoons grated onions
1 teaspoon salt
1 cup crushed potato chips
1/2 cup grated American cheese
sugar, if needed, to taste

Steps:

  • Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
  • Blend mayonnaise and lemon juice and add to the first mixture.
  • Spread in a greased casserole.
  • Mix grated cheese and potato chips. Sprinkle over casserole.
  • Bake in a preheated oven at 375 degrees until lightly browned and heated through.

Nutrition Facts : Calories 404.2, Fat 33.8, SaturatedFat 4.3, Cholesterol 19.1, Sodium 1204.3, Carbohydrate 24.5, Fiber 3.2, Sugar 7.3, Protein 5

HOT CHICKEN SALAD



Hot Chicken Salad image

a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers

Provided by Nutmeg74

Categories     Chicken

Time 1h30m

Yield 1 9x13 pan, 12-16 serving(s)

Number Of Ingredients 13

6 cups cooked chicken, cubed
4 cups celery, diced
1 can cream of chicken soup
2 cups mayonnaise
2 cups sour cream
2 cans water chestnuts, drained
2 teaspoons chopped onions
1 cup pecan pieces
2 teaspoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 can French-fried onions

Steps:

  • Mix all together except for cheese and french-fried onions.
  • Place in grased 9x13 pan.
  • Sprinkle with french-fried onions and cheese.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 241.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 41.7, Sodium 740.6, Carbohydrate 5.6, Fiber 1.4, Sugar 2.6, Protein 7.2

HOT CHICKEN SALAD



Hot Chicken Salad image

Make and share this Hot Chicken Salad recipe from Food.com.

Provided by colors142

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless chicken breast halves, cooked and diced (you can boil it)
1/2 cup finely chopped celery
1 (8 ounce) can sliced and drained water chestnuts
1 cup mayonnaise, must you hellman's etc (not salad dressing)
1 teaspoon lemon juice
1/2 teaspoon salt
1 tablespoon onion juice
1 cup cheddar cheese
1 -1 1/2 cup crushed potato chips

Steps:

  • Combine all ingredients except cheese and chips.
  • Toss and get it coated very well with mayo, etc.
  • If the mixture appears to be too dry, you can a little (not too much) chicken broth from when you cooked the chicken originally).
  • Place in a casserole dish, top with chips and cheese and bake at 425 degrees until bubbly.

Nutrition Facts : Calories 593.1, Fat 36.7, SaturatedFat 11, Cholesterol 127.3, Sodium 971.5, Carbohydrate 28.5, Fiber 1.9, Sugar 6.9, Protein 37.6

MISS DAISY'S HOT BAKED CHICKEN SALAD



Miss Daisy's Hot Baked Chicken Salad image

There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

Provided by AngelaTN

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups chopped cooked chicken
2 cups chopped celery
1/2 cup chopped pecans
1 cup mayonnaise
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons minced onions
1/2 cup grated cheddar cheese
1 cup potato chips, crushed (I use Lay's regular)

Steps:

  • Preheat oven to 350.
  • Combine first 7 ingredients.
  • Pour into greased casserole.
  • Mix cheddar and crushed chips and sprinkle over the top.
  • Bake for 10 minutes.

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