This Hot Chicken Salad recipe is great served on a croissant or bun as a sandwich. I love serving it on the mini croissants but you can use a full size croissant, regular roll, slider bun, sweet hawaiian roll, the options are endless!
The original recipe that Clayton’s family had for this recipe did not include the almonds or craisins but after having a few varieties of this I started to add them and now I can’t make it without adding these two ingredients.
Clayton has been asking me to make these Hot Chicken Salad sandwiches for weeks and when I finally did, he couldn’t wait for me to take a picture and stole one off of my plate that was ready for photos. I kid you not and I have photo proof.
Hot Chicken Salad
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 6-8
Ingredients
- 4 cups cooked chicken, chopped
- 4 cups celery, diced
- 2¼ cup mayonnaise
- 4 Tablespoons lemon juice
- 4 Tablespoons grated onion
- 2 cups croutons or diced stale bread
- 1 cup craisins
- ½ cup slivered almonds
- 1 cup diced provolone cheese
- dash of salt
- Croissants
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 13x9 baking pan.
- Combine all of the ingredients in a large bowl and stir until well combined.
- Place chicken salad into the greased pan and bake for 45 minutes.
- Serve on croissants. I like to place the croissants filled with chicken salad in the oven for 5-7 minutes to warm the croissant too.
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