“A sizzling top blankets this cool dish, to the surprise of everyone! This recipe has a surprise or two that will restore your faith and interest in the dish. Cook time is marination.”
1hr 15mins

Ingredients Nutrition

  • 2 cups cooked chicken, diced
  • 2 stalks celery, diced
  • 3 tablespoons French dressing
  • salt & fresh ground pepper
  • 12 cup mayonnaise
  • 3 ounces sour cream
  • 3 tablespoons slivered almonds
  • 2 cups potato crisps, crushed, Pringles are good
  • 4 ounces cheddar cheese, grated
  • 1 dash garlic powder


  1. Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste.
  2. Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve.
  3. About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish.
  4. Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.

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