This hot chicken salad is incredible! My favorite chicken salad is spread in a baking dish, topped with potato chips, baked until warm, then served with crisp endive. It’s satisfying, flavorful, and perfect for lunch or a snack.
Looking for a fresh lunch idea? This baked hot chicken salad is an easy, protein-packed option that transforms classic chicken salad into a warm, comforting dish. It’s quick to assemble, uses simple ingredients (rotisserie chicken and plain Greek yogurt make it especially convenient and a bit lighter), and the potato chip topping adds irresistible crunch.
The concept is simple: combine shredded cooked chicken with crunchy celery and a touch of shallot or red onion, fold in a creamy dressing made with Greek yogurt, mayonnaise, relish, mustard and herbs, then spread the mixture into a baking dish. Top with kettle-cooked potato chips and bake until hot and the chips turn golden. Serve immediately in endive leaves for a crisp, refreshing contrast.
Endive leaves make perfect little scoops: neutral in flavor, extra crisp, and elegant. If you prefer, use tortilla chips, crackers, pita, or lettuce cups. You can even serve scoops on warm pita or melt the chicken salad on crackers with a little cheese for a quick twist.
This warm salad has a cozy, nostalgic vibe—think tuna melt comfort but with chicken. It’s especially satisfying on cooler days, but works any time you want a comforting, protein-forward lunch that feels a little special. While the recipe below doesn’t include cheese, feel free to add some if you prefer.
Hot Chicken Salad
Hot Chicken Salad
4
to 6
20 mins
20 mins
40 mins
Ingredients
- 1 ½ cups cooked, shredded chicken
- ½ cup diced celery
- ¼ cup diced shallot or red onion
- ½ cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- Kosher salt and freshly ground pepper, to taste
- 1 cup kettle-cooked potato chips
- Fresh chives, for topping
- Endive leaves, chips, or crackers for serving
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the shredded chicken, diced celery, and shallot or red onion.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, dried chives, dried dill, and a generous pinch of salt and pepper. Taste and adjust seasoning as needed.
- Add the dressing to the chicken mixture and toss until everything is evenly coated.
- Spread the chicken mixture into a 9×9 baking dish and top evenly with the kettle-cooked potato chips.
- Bake for 20 to 25 minutes, until heated through and the chips are slightly golden. Remove from the oven and sprinkle with fresh chives. Serve warm with endive leaves, chips or crackers.
Notes
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Super crunch!