Cool salads can offer a tasty alternative in the heat of summer, especially if it’s a little too hot in the kitchen. Yes, you need to bake this up initially, but after that, it can be eaten cold or trotted out warmed from the microwave.
Now, this salad recipe uses some helpful shortcuts. They save time and money, but end up tasting great. The shortcut here is a store bought, rotisserie chicken that doesn’t need to be cooked at home.
Ingredients:
- 2 cups cubed cooked chicken
- 1 cup cooked rice
- 1 can cream of chicken soup
- 1 tsp fresh minced onion
- 1 cup diced celery
- 1 tsp lemon juice
- 1 tsp salt
- 3/4 cup mayonnaise
- 1/2 cup water chestnuts
- 1 cup cornflake crumbs or crushed potato chips
- 1/2 cup sliced almonds
- 1/2 cup olives
- Two boiled eggs sliced
- 2 tbsp olive oil
Preparation: Sauté celery in olive oil for 5 minutes. Then mix remainder of ingredients, put in casserole dish. Sprinkle with crushed crumbs or chips. Sprinkle almonds over the top. Bake at 350 degrees for 25-30 minutes.
You can prepare a day ahead but hold the toppings until ready to bake. If salad has been refrigerated increase the baking time to 45-60 minutes.
