Are you ready to whip up a dish that’s both comforting and delicious? My hot chicken salad is perfect for cozy nights, family gatherings, or anytime you crave something warm and tasty! With a crunchy topping and creamy goodness, you’ll wont to keep this recipe in your back pocket for years to come—trust me, it’s a crowd-pleaser!

Cook Time: 45

Prep Time: 10

Yields: 7

Calories: 636

Simple Ingredients for Delicious Hot Chicken Salad

Creating a flavorful hot chicken salad is all about using the right ingredients that come together to bring comfort and joy to your table. Here’s what you’ll need for this satisfying dish:

4 cups diced cooked chicken: I love using rotisserie chicken for a swift option,but you can also poach your chicken breasts if you prefer.

2 cups chopped celery: This adds a fresh, crunchy texture that complements the creaminess of the salad.

1 cup almonds, toasted: These give a nice nutty flavor and a satisfying crunch. You can substitute with walnuts or pecans if you like.

1 cup mayonnaise: This is the base of the dressing. Choose a good quality mayo for the best flavor.

1 cup sour cream: This adds creaminess and a slight tang,balancing the richness of the mayo.

1 cup shredded American cheese: For a deliciously melty top layer! If you’re feeling adventurous,try sharp cheddar or mozzarella for a different taste.

4 tablespoons lemon juice: Fresh lemon juice brightens up the flavors and brings a zesty kick to the dish.

2 tablespoons chopped onion: I prefer using green onions for a milder flavor, but yellow or red onions work too.

2 cups crushed cornflakes cereal: This is the secret to a perfect crispy topping that adds a delightful crunch.

Gather these ingredients, and let’s get ready to whip up a warm and comforting hot chicken salad that everyone will love!

Step-by-Step Instructions for Making Hot Chicken Salad

Now that we have our ingredients ready, let’s dive into the simple steps for making this delicious hot chicken salad.Follow these easy instructions, and you’ll have a dish that’s perfect for potlucks or family dinners.

Preheat your oven to 325°F (165°C). This is the perfect temperature for baking the salad evenly.

Prepare a 9×13-inch baking dish by lightly greasing it. This will prevent any sticking and make cleanup a breeze.

In a large bowl, combine the diced chicken, chopped celery, toasted almonds, mayonnaise, sour cream, shredded cheese, lemon juice, and chopped onion. Stir everything together until well mixed. The colors and textures will be lovely!

Transfer the mixture into the prepared baking dish, spreading it out evenly.

Top the mixture with the crushed cornflakes, making sure to cover the entire surface. This adds that wonderful crunch we all love.

Bake in the preheated oven for about 45 to 60 minutes. You’ll know it’s ready when it’s heated thru and the topping is golden brown.

Remove from the oven and let it cool for a few minutes before serving. This dish is best enjoyed warm!

And there you go! your hot chicken salad is ready to impress your family and friends. Enjoy every bite of this comforting dish!

Serving and Storage Tips for Your Hot Chicken salad

Once your hot chicken salad is baked to golden perfection, it’s time to serve it up! This dish is ideal for gatherings, family dinners, or those cozy nights when you crave something warm and comforting. Here are my serving suggestions and storage tips:

Serving Size: This recipe yields about 7 generous servings,making it perfect for a potluck or as a main dish for your family. I recommend serving it with a side of crusty bread or a light green salad to balance the richness.

Garnishing: Consider topping it with freshly chopped parsley or green onions for a pop of color and flavor. A sprinkle of extra toasted almonds on top can bring an added crunch.

Pairings: hot chicken salad pairs wonderfully with a tangy dipping sauce. I enjoy using a simple homemade ranch dressing or a zesty garlic aioli to elevate the flavors.

Leftovers: If you have any leftovers, let the dish cool completely before transferring it to an airtight container. Hot chicken salad keeps well in the refrigerator for about 3 to 4 days. It’s also great reheated in the oven to maintain that crunchy topping!

To reheat, simply place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. If you want to refresh the crunchiness of the topping, add a little more crushed cornflakes before reheating.

Helpful Recipe Notes and Troubleshooting for Hot Chicken Salad

Cooking is an art, and I believe that sharing useful tips can make the process even smoother. Here are some practical notes and troubleshooting ideas to help you create the best hot chicken salad:

Chicken Tips: For the diced cooked chicken, rotisserie chicken is a fantastic shortcut—just make sure to remove the skin and bones before dicing. If you’re starting with raw chicken, consider poaching or baking it until it reaches an internal temperature of 165°F (75°C).

Creaminess Balance: If you prefer a lighter salad, feel free to reduce the amount of mayonnaise and substitute some with Greek yogurt. This will still provide creaminess while lowering the fat content.

Crunch Factor: If you find the cornflakes soggy after baking,try adding them halfway through the cooking time or even as a topping just before serving. This way, they’ll retain their crunch.

Flavor Adjustments: Adjust the seasoning according to your taste. A pinch of garlic powder or a dash of hot sauce can add a nice kick if you’re looking for a little extra flavor!

If your chicken salad comes out too thick, a splash of chicken broth or milk can help loosen it up. For a dish that’s too watery, try adding additional crushed cornflakes or a few more almonds to absorb the extra moisture.These tips should help you navigate any challenges while creating your delicious hot chicken salad. Enjoy your cooking adventure!