Ya’ll this dish is as Southern as they come! I grew up in Atlanta, and my cooking is definitely influenced by this, my favorite cuisine is nouvelle Southern, and I love me a saltine cracked topped with a Vidalia onion tossed in sweet mayonnaise, lol! This recipe is originally from Southern Living, and it is incredibly rich, so you’ll only need to eat a little bit, but is is velvety and delicious!

Hot Chicken Salad
Ingredients
- 2 cups chicken breasts, cooked and shredded
- 2 cups celery, chopped
- 1/2 cup sliced almonds
- 1/2 tsp. salt
- 2 tsp. onion salt
- 2 tsp. lemon juice
- 1 cup sharp Cheddar, shredded
- 1 cup Hellman's mayonnaise you can substitute another brand
- 1 cup boiled eggs, peeled and chopped optional
- 1 cup potato chip crumbs I love to use Cheddar and Sour cream Ruffles, the thicker the better, but you can use any potato chips that you want
Instructions
- Mix all ingredients except for potato chip crumbs in a large bowl
- I like to add chopped boiled eggs as well, for extra protein and richness but this is completely optional
- Spread into a lightly greased 9×13" baking dish
- Sprinkle with potato chip crumbs
- Bake uncovered at 350 degrees for 30 minutes
I rarely serve this without a side of fresh fruit salad, and for an incredibly rich and filling, over the top meal, serve with Sour Cream Biscuits as well!

Sour Cream Biscuits
Ingredients
- 8 oz. sour cream
- 2 cups self-rising flour
- 2 sticks butter, melted
Instructions
- Mix all ingredients in bowl
- Drop by spoonfuls into greased mini muffin tins (for regular muffin tins bake for 30 minutes instead)
- Bake 20 minutes at 400 degrees
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