Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pin
4.86
from
7
votes
Hot Chicken Salad
A delicious way to use up leftover chicken to enjoy on a cold day. Served hot, this easy salad is made with tender chicken, celery, green pepper and slivered almonds enveloped in a creamy flavourful dressing.
Course
Salads
Cuisine
American
Keyword
Hot Chicken Salad
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
474
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Cutting board
Non-stick skillet
Ingredients
¼
cup
onions
minced
⅔
cup
green pepper
chopped
3
cups
celery
chopped
¼
cup
butter
4
cups
chicken
cooked, cut into chunks
2
tbsp
lemon juice
1
tsp
salt
1
cup
mayonnaise
1
cup
slivered almonds
Salt and pepper
to taste
US Customary
-
Metric
Instructions
Add butter to a skillet over medium heat and melt. Stir in onions, green peppers and celery. Saute for 5 minutes.
Stir in cooked chicken, lemon juice and salt. Reduce heat to low and cover for 5 minutes.
Remove skillet from heat and stir in mayonnaise and almonds. Season with salt and pepper. Serve hot.
Video
Notes
I used boneless skinless chicken breasts, but any cut of chicken would be fine.
Nutrition
Serving:
1
g
|
Calories:
474
kcal
|
Carbohydrates:
7
g
|
Protein:
20
g
|
Fat:
41
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
30
g
|
Cholesterol:
90
mg
|
Sodium:
648
mg
|
Fiber:
3
g
|
Sugar:
3
g