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Hot or Cold Chicken Salad

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“My husband brought this recipe home after having it for lunch at a friends home. We discovered it was great hot or cold. My neighbors request this salad cold for our get-togethers.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 6 eggs, hard-boiled and chopped
  • 2 cups instant rice, prepared as directed
  • 3 cups cooked chicken, diced (I use leftover rotisserie chicken)
  • 12 cup thinly sliced green onion (tops and bottoms)
  • 8 ounces sliced water chestnuts
  • 12 cup slivered almonds
  • 12 cup cashews
  • 1 cup diced celery
  • 2 ounces pimentos, diced (1/2 cup diced red bell pepper)
  • 34 cup mayonnaise, I use light sometimes
  • 3 tablespoons lemon juice
  • 12 teaspoon lemon pepper
  • 1 (10 1/2 ounce) can cream of chicken soup, I use fat-free (condensed)

Directions

  1. In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
  2. If salad seems dry add a little chicken stock to moisten.
  3. If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.

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