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
Servings: 4 people
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
Rich, delicious and easy 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
Notes
You can also add 1/4 cup shredded cheddar if you like cheesy biscuits that are really similar to the Red Lobster cheddar bay biscuits, I like them plain though, they are delicious on their own!
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