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 rotisseriechicken 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!