Get ready to tantalize your taste buds with a mouthwatering twist on the classic chicken salad that will have your family and friends begging for seconds! This Hot Chicken Salad Mary Jackson is not just another recipe - it's a culinary adventure that transforms ordinary ingredients into an extraordinary dish that's crispy, creamy, and absolutely irresistible. Imagine a perfect blend of tender chicken, sweet grapes, crunchy celery, and a golden potato chip topping that will make your dinner table the talk of the town!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup celery, chopped
- 1 cup grapes, halved
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup crushed potato chips
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or butter.
- In a large mixing bowl, combine the shredded cooked chicken, chopped celery, and halved grapes. Mix gently to distribute ingredients evenly.
- Add mayonnaise and fresh lemon juice to the chicken mixture. Season with salt and pepper, stirring until all ingredients are well combined and coated.
- Transfer the chicken salad mixture into the prepared baking dish, spreading it evenly across the surface.
- Sprinkle the crushed potato chips evenly over the top of the chicken salad, creating a crispy golden topping.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are bubbly and the potato chip topping is golden brown and crisp.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the flavors to settle and make serving easier.
- Serve hot as a main dish or side, garnishing with additional fresh herbs if desired.
Tips
- Use leftover roasted or rotisserie chicken for maximum flavor and convenience.
- Ensure your chicken is thoroughly shredded for the best texture and even distribution of ingredients.
- For extra crunch, use kettle-cooked potato chips or mix different types of chips for a unique topping.
- Let the mayonnaise come to room temperature before mixing to create a smoother, more even coating.
- For a lighter version, you can substitute Greek yogurt for half the mayonnaise.
- Make sure to chop the celery and grapes into uniform, bite-sized pieces for the best eating experience.
- Don't overcook - watch the potato chip topping carefully to prevent burning.
- Let the dish rest for exactly 5 minutes after baking to allow flavors to meld and make serving easier.
- For a gourmet touch, try adding some chopped fresh herbs like chives or parsley before serving.
- This dish is best served immediately while the topping is still crisp and golden.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 22g
Protein: 25g
Fat: 38g
Saturated Fat: 8g
Cholesterol: 85mg
