Best 4 Hot Or Cold Chicken Salad Recipes

Indulge in a culinary adventure with our versatile Hot or Cold Chicken Salad, a delectable dish that offers a delightful play of flavors and textures. Served either chilled or warm, this versatile salad promises a satisfying experience regardless of the season. Discover two distinct yet equally delicious recipes: the Classic Chicken Salad and the Curried Chicken Salad. Both feature a succulent combination of shredded chicken, crunchy celery, crisp onion, and a creamy dressing that brings it all together. Optional ingredients like grapes, almonds, or pineapple chunks add a touch of sweetness and crunch, making this salad a symphony of flavors. Whether you're seeking a refreshing summer dish or a comforting meal on a chilly day, our Hot or Cold Chicken Salad will tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

HOT CHICKEN SALAD

Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

Heat oven to 350 degrees with a rack positioned in the center.
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

BASIC CHICKEN SALAD

Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories Salad

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

HOT OR COLD CHICKEN SALAD

Hot or Cold Chicken Salad image

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.

Provided by Grandma Joan

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 eggs, hard-boiled and chopped
2 cups instant rice, prepared as directed
3 cups cooked chicken, diced (I use leftover rotisserie chicken)
1/2 cup thinly sliced green onion (tops and bottoms)
8 ounces sliced water chestnuts
1/2 cup slivered almonds
1/2 cup cashews
1 cup diced celery
2 ounces pimentos, diced (1/2 cup diced red bell pepper)
3/4 cup mayonnaise, I use light sometimes
3 tablespoons lemon juice
1/2 teaspoon lemon pepper
1 (10 1/2 ounce) can cream of chicken soup, I use fat-free (condensed)

Steps:

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

HOT CHICKEN SALAD

Hot Chicken Salad image

Having my recipe selected as a winner is a special thrill for me-my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe-which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2-1/2 cups diced cooked chicken
2 cups cooked rice
1 cup diced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
3/4 cup mayonnaise
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
TOPPING:
3 tablespoons butter
1/2 cup cornflake crumbs
1/2 cup slivered almonds

Steps:

In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. , In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 272 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 522mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

Tips:

For the best flavor, use a combination of white and dark meat chicken. Chicken breasts and thighs work well together. You can also use leftover rotisserie chicken.
Be sure to cook the chicken thoroughly before making the salad. This will help to prevent foodborne illness.
If you're using cooked chicken, let it cool completely before adding it to the salad.
Use high-quality mayonnaise. This will make a big difference in the flavor of the salad.
Add a variety of vegetables and herbs to the salad for extra flavor and texture. Some good options include celery, onion, cucumber, carrots, grapes, nuts, and parsley.
Season the salad to taste with salt and pepper.
Serve the salad immediately or chill it for later.

Conclusion:

Chicken salad is a versatile dish that can be served hot or cold. It's perfect for a quick and easy lunch or dinner, and it's also a great way to use up leftover chicken. With so many different variations to choose from, there's sure to be a chicken salad recipe that everyone will enjoy.