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hand dipping a cracker into hot chicken salad.

Hot Chicken Salad

Published by Kate
This creamy chicken salad is served warm, and topped with gooey cheese and crushed potato chips for crunch!
5 from 6 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer, Entree
Cuisine American
Servings 8 servings
Calories 368 kcal


  • 3 cups cooked chicken, chopped
  • ½ cup chopped pecans
  • 2 cups diced celery (about 6–7 stalks)
  • 1 teaspoon salt
  • 3 hard boiled eggs, chopped
  • ½ small yellow onion, finely chopped
  • 2 tablespoons lemon juice
  • 1⅓ cups mayonnaise
  • 1 cup crushed potato chips
  • 1 cup grated cheddar


  • Preheat oven to 350°.
  • In a large bowl, combine the chicken, pecans, celery, salt, hard boiled eggs, onion, and lemon juice. Stir to combine. Gently mix in the mayonnaise.
  • Grease a 13x9 inch pan with cooking spray. Pour the chicken mixture into the pan and spread it out evenly. Top evenly with the cheddar, then with the crushed potato chips.
  • Bake for 25–30 minutes, or until the filling is bubbling. Serve immediately on its own, or with crackers and veggies for dipping.


This recipe serves 8–10 as an appetizer or 6–8 as a main dish. To make sandwiches, spoon the chicken salad onto croissants or a hearty, thick-sliced bread.
Use a rotisserie chicken or pre-cooked chicken strips to save time. Remove any skin and chop into half inch pieces. 
Add some heat by substituting jalapeño potato chips for the topping! 


Calories: 368kcalCarbohydrates: 12gProtein: 24gFat: 25gSaturated Fat: 6gCholesterol: 127mgSodium: 790mgPotassium: 461mgFiber: 2gSugar: 3gVitamin A: 381IUVitamin C: 5mgCalcium: 140mgIron: 1mg
Keyword chicken salad
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