14 September 2010

Baked Chicken Salad

This is a great dish for using up leftovers - chicken, that half an onion at the back of the fridge, that last of the mayo, the dregs in the potato chip packet. You can substitute corn chips or even pita chips for the potato chips too. I often serve this with buttered bread stick and a tossed green salad to round out the meal.

2 cups cooked chicken, chopped
4 hard-boiled eggs, chopped
2 cups celery, diced
1/2 cup slivered almonds, toasted
1/2 teaspoon salt
2 tablespoons onion, grated
2 tablespoons lemon juice
1 cup mayonnaise
1 cup potato chips, crushed
1/2 cup cheese, grated

Pre-heat oven to 200 degrees Celsius. Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise.   Turn into greased casserole dish; top with potato chips and cheese.  Bake for about 12 minutes or until salad is bubbly and cheese is melted.

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