This upgraded version of a classic retro dish is also the perfect easy weeknight meal!
We’ve shared instructions for making your own shredded chicken but you can use a rotisserie chicken from the market to get this in the oven even faster!
Feel free to swap the mayo for an equal amount of Greek yogurt or sour cream, but don’t skimp on the potato chips (they’re the best part)!
Warm Chicken Salad:
- butter and olive oil
- 1 pounds boneless skinless chicken breasts
- salt and pepper
- parsley sprigs and lemon wedges (optional)
- 1 cup mayonnaise
- 1 cup grated cheddar, divided
- onion salt
- 4 celery stalks, sliced
- 1/4 cup slivered almonds
- lemon wedges, for serving
- kettle style potato chips
Pre-heat the oven to 400 degrees. Butter a pan large enough to hold the chicken with a little room between and around the breasts (any 2-quart or 8” x 10” pan will work). Cut a piece of parchment paper to fit the top of the pan and butter one side.
Place the chicken in your prepared pan with a bit of space between. Drizzle with olive oil and sprinkle with salt and pepper. Place the parsley sprigs and lemon wedges (if using) around the chicken. Place the parchment – buttered side down – on top of the chicken, tucking the edges under for a snug fit. Bake for 30 – 40 minutes, or till the internal temperature of the chicken reaches 165 degrees. Let cool and cut or shred into bite-sized pieces
Reduce the oven temperature to 350 degrees and wash and dry your baking pan.
In a medium bowl combine the mayonnaise, half the grated cheddar and onion salt to taste. Add the shredded chicken, celery and slivered almonds and mix to combine well. Season to taste with salt and pepper.
Spread the mixture into your pan and sprinkle with the reserved cheese. Top with an even layer of potato chips. Bake for 30 minutes, or till golden brown and bubbly. Serve immediately, with lemon wedges.
