Hot Chicken Salad

From Yankee Magazine's Great New England Recipes

Poultry Recipes | Salads Recipes

Yield: Serves 6.

Celery, nuts, and bread cubes give this an appealing texture.

• 2 cups cubed, cooked chicken
• 1-1/2 cups thinly sliced celery
• 1 cup mayonnaise
• 1/2 cup toasted, slivered almonds
• 2 teaspoons lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 1 cup toasted bread cubes
• 1/3 to 1/2 cup grated Parmesan cheese

Combine all ingredients except bread cubes and cheese in large bowl. Toss lightly until mixed well. Spoon into a baking dish without packing ingredients down. Sprinkle bread cubes over mixture and then sprinkle with grated cheese. Bake at 400 degrees F for 15 minutes or until bubbly. Serve with your favorite tossed salad.

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